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Inspired by a popular NYC eatery, this groundbreaking method transforms usually thrown-out external lettuce leaves into an smooth herbaceous “mayonnaise”. It’s a smart way to cut down on leftovers while creating a condiment tasty and adaptable.

The Reason Use Outer Lettuce Greens?

Those external greens serve as the plant’s protective packaging, guarding the tender inside lettuce. Although composting vegetable scraps is one basic zero-waste habit, finding creative uses for these parts is even more impactful. Turning excess ingredients into fertile soil avoids dump accumulation, where it may emit greenhouse gases, a potent climate concern.

This is quite innovative if you think about it: food rots and becomes the ideal growing medium to nourish further crops, thereby closing this cycle and honoring nature’s cycle of growth.

Yet, given over thirty percent extra produce being produced compared to required, using precious ingredients efficiently becomes crucial. Minimizing leftovers not only conserves cash but also promotes a more eco-friendly way of living.

The Green Emulsion Method

This versatile recipe functions with whatever variety of lettuce and nuts. Through incorporating one entire egg, one eliminate any hassle to use up the leftover white. The result is a creamy, nutty sauce that works perfectly with greens, roasted veggies, grilled chicken, noodles, or grains.

Yields two

To Make the Herb Emulsion (Yields approximately 200 grams)

• 100g unsalted butter
• 50g external lettuce leaves of two little gems, rinsed and dried
• 20g shelled roasted pistachios – white seeds such as pine nuts help keep a bright green, but whatever nuts will do
• One small entire egg

For the Salad

• Two little gem lettuces, split lengthways
• Cold-pressed oil, as needed
• Fresh lime juice or apple cider vinegar, as desired
• One generous bunch soft herbs (like chervil), sprigs left intact, stalks thinly minced

Steps

Begin by preparing the mayonnaise. Melt the fat in one medium pot, add the outer salad greens, cover and cook for approximately a minute, stirring a couple times, until they have wilted. Pour the contents into the jug of an stick blender, include the pistachios and whole egg, then blend until creamy. As necessary, incorporate more nuts to get the mayonnaise-like consistency. Keep in an airtight jar in the fridge for up to three days.

To prepare the salad, sprinkle each gem half with olive oil and lemon juice, then salt generously. Coat with a tight drizzle of the herb mayonnaise, then scatter with the herbs. Arrange on two plates and serve right away.