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Drawing from an acclaimed New York eatery, the creative technique transforms typically wasted external salad greens into a luxurious green emulsion. It’s an smart approach to reduce kitchen waste while creating something tasty and flexible.

Why Use External Lettuce Leaves?

These outer greens are nature’s natural wrapping, guarding the tender inside lettuce. While composting vegetable trimmings is a fundamental sustainable practice, finding creative applications for these parts is even more beneficial. Turning excess ingredients into rich soil prevents landfill buildup, where it may release greenhouse gases, a powerful environmental concern.

It’s rather radical when you consider over it: food decomposes and becomes the perfect soil to feed further crops, thus closing the loop and honoring nature’s process of growth.

Yet, with over 30% surplus produce getting made than needed, consuming precious ingredients efficiently becomes essential. Reducing waste not only saves cash but also promotes a more eco-friendly way of living.

The Herb-Infused “Mayonnaise” Method

The versatile recipe functions with whatever type of salad greens and nuts. By incorporating one whole egg, one avoid the need to repurpose the leftover egg white. This outcome is an smooth, rich sauce that works perfectly with salads, grilled veggies, grilled poultry, noodles, or grains.

Yields 2

To Make the Green Emulsion (Makes approximately 200 grams)

• 100 grams butter
• 50g outer lettuce leaves from 2 romaine or butter lettuce, rinsed and dried
• 20 grams peeled roasted nuts – light-colored nuts like blanched almonds assist keep a vivid green, but whatever nuts can work
• 1 medium entire egg

To Make the Side

• 2 romaine or butter heads, halved longwise
• Extra-virgin oil, to taste
• Lemon juice or white-wine vinegar, as desired
• 1 generous bunch soft greens (such as parsley), sprigs left intact, stalks thinly minced

Instructions

Begin by preparing the mayonnaise. Heat the fat in one medium pot, add the external salad leaves, cover and cook for about 60 seconds, stirring once or twice, until they have wilted. Transfer this mixture into a container of an immersion blender, add the nuts and whole egg, then process until creamy. If needed, incorporate more seeds to achieve a mayonnaise-like texture. Keep in a airtight jar in the refrigerator for as long as 3 days.

For prepare the dish, sprinkle each gem half with olive oil and lemon juice, then salt generously. Dress with one tight drizzle of the green emulsion, then top with the herbs. Place on 2 plates and enjoy immediately.