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Modeled after a well-known New York eatery, the groundbreaking method turns usually thrown-out outer lettuce leaves into an smooth green emulsion. It’s a smart way to reduce leftovers while creating a condiment delicious and flexible.

Why Repurpose Outer Salad Greens?

These outer greens are the plant’s natural packaging, shielding the tender inner leaves. While composting produce scraps is a basic sustainable habit, discovering new applications for these parts is additionally beneficial. Converting surplus food into rich soil avoids dump accumulation, where it may release methane, a powerful climate concern.

It’s quite innovative when you think over it: produce decomposes and transforms into that perfect soil to feed more crops, thus completing the loop and honoring nature’s process of life.

However, given over 30% surplus food being made than required, using precious ingredients wisely becomes essential. Reducing waste not only conserves money but also supports a more sustainable lifestyle.

This Herb-Infused Emulsion Method

This versatile recipe works with whatever type of lettuce and nuts. Through incorporating one entire egg, you eliminate the hassle to repurpose an extra white. This result is a smooth, rich dressing that pairs perfectly with salads, grilled veggies, seared poultry, pasta, or rice.

Serves 2

For the Herb “Mayonnaise” (Makes approximately 200 grams)

• 100g unsalted butter
• 50g outer salad greens from 2 romaine or butter lettuce, washed and dried
• 20 grams peeled salted nuts – light-colored seeds such as pine nuts assist maintain the bright green, though any nuts will do
• 1 medium whole egg

For the Salad

• Two romaine or butter heads, halved longwise
• Cold-pressed oil, as needed
• Fresh lime juice or white-wine vinegar, to taste
• 1 small handful soft herbs (like parsley), sprigs picked intact, stalks thinly minced

Instructions

First making the mayonnaise. Melt the fat in one small saucepan, toss in the outer lettuce leaves, place a lid and wilt for approximately a minute, mixing once or twice, till they have wilted. Pour the mixture into a jug of an immersion blender, add the nuts and egg, then process till smooth. If needed, incorporate extra nuts to achieve a thick texture. Store in a airtight jar in the fridge for up to three days.

For prepare the dish, sprinkle each lettuce half with oil and acid, then season liberally. Coat with one zigzag drizzle of the herb emulsion, then scatter with the herbs. Place on two dishes and enjoy right away.