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Drawing from a popular NYC restaurant, the creative method converts typically wasted outer lettuce leaves into an smooth green emulsion. This is an brilliant way to reduce kitchen waste while producing a condiment delicious and versatile.

Why Use External Lettuce Leaves?

These external leaves are nature’s natural packaging, guarding the tender inner lettuce. Although composting vegetable scraps is one basic zero-waste practice, finding new applications for these parts is additionally beneficial. Turning surplus ingredients into rich soil prevents dump buildup, where it can emit greenhouse gases, which is a potent environmental issue.

It’s rather radical when you think about it: produce decomposes and transforms into that ideal soil to nourish more crops, thereby completing the loop and respecting nature’s cycle of life.

However, given more than 30% extra food being produced compared to needed, consuming precious ingredients wisely is crucial. Minimizing waste not only conserves cash but also promotes the increasingly eco-friendly way of living.

The Green “Mayonnaise” Recipe

This adaptable recipe works with any variety of lettuce and nuts. By using a entire egg, you avoid any need to repurpose an leftover egg white. This outcome is a creamy, rich sauce that pairs perfectly with greens, roasted veggies, grilled poultry, noodles, or grains.

Serves 2

To Make the Green Emulsion (Yields about 200 grams)

• 100g butter
• 50g outer salad leaves of two romaine or butter lettuce, rinsed and dried
• 20g shelled salted nuts – light-colored nuts like blanched almonds assist keep the vivid color, though whatever seeds will work
• 1 medium whole egg

To Make the Side

• Two little gem heads, split longwise
• Cold-pressed olive oil, as needed
• Fresh lime juice or apple cider vinegar, as desired
• One small bunch fresh herbs (such as dill), leaves left intact, stems finely minced

Instructions

First preparing the mayonnaise. Heat the butter in a small saucepan, add the external salad greens, cover and wilt for approximately 60 seconds, mixing a couple times, till they have softened. Pour the mixture into a container of an immersion blender, add the nuts and egg, then process until smooth. As necessary, add extra seeds to achieve the mayonnaise-like texture. Keep in an airtight container in the fridge for as long as 3 days.

To assemble the salad, drizzle each gem half with olive oil and acid, then salt liberally. Coat with one zigzag drizzle of the herb emulsion, then scatter with the herbs. Arrange on 2 dishes and serve immediately.