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Modeled after a well-known NYC restaurant, this innovative method turns usually thrown-out external salad leaves into a smooth herbaceous “mayonnaise”. This is a ingenious approach to cut down on leftovers while creating something flavorful and versatile.

The Reason Repurpose External Lettuce Leaves?

Those external greens are nature’s natural wrapping, guarding the tender inner leaves. While recycling vegetable scraps is one fundamental zero-waste habit, finding new applications for these parts is additionally beneficial. Turning excess food into fertile soil avoids landfill accumulation, where it may release greenhouse gases, which is a potent climate concern.

This is quite innovative if you consider over it: produce rots and becomes the perfect growing medium to feed more crops, thus completing the cycle and honoring the cycle of growth.

Yet, given over 30% extra produce being made than required, consuming valuable resources efficiently becomes crucial. Minimizing waste not only saves cash but also supports a more eco-friendly lifestyle.

This Herb-Infused Emulsion Method

This adaptable formula functions with whatever variety of lettuce and seeds. Through using one entire egg, one eliminate any need to repurpose the extra egg white. This outcome is an smooth, nutty sauce that works perfectly with greens, roasted veggies, grilled chicken, pasta, or rice.

Yields two

To Make the Herb Emulsion (Makes approximately 200g)

• 100g butter
• 50 grams outer lettuce leaves of 2 little gems, rinsed and thoroughly dried
• 20 grams shelled salted nuts – white nuts like blanched almonds help maintain the vivid green, but any seeds can work
• 1 medium whole egg

To Make the Side

• 2 little gem heads, split lengthways
• Cold-pressed olive oil, to taste
• Lemon juice or white-wine vinegar, as desired
• One small bunch soft greens (like dill), leaves picked whole, stems finely minced

Instructions

First making the mayonnaise. Heat the fat in a small pot, toss in the external lettuce leaves, place a lid and wilt for about a minute, stirring a couple times, till they have softened. Pour this mixture into the container of a stick processor, include the pistachios and egg, then blend until smooth. As necessary, incorporate more seeds to get the mayonnaise-like consistency. Store in an airtight jar in the refrigerator for up to three days.

To prepare the salad, sprinkle each lettuce portion with olive oil and acid, then season generously. Coat with a tight pattern of the herb emulsion, then top with the greens. Arrange on two plates and serve immediately.