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Modeled after a popular New York restaurant, this creative technique transforms usually thrown-out external lettuce leaves into a smooth green emulsion. This is an brilliant way to cut down on leftovers while creating a condiment delicious and versatile.

The Reason Repurpose External Salad Greens?

These outer leaves serve as nature’s natural packaging, shielding the delicate inside leaves. Although composting vegetable scraps is a basic sustainable practice, discovering new applications for these parts is even more impactful. Converting surplus ingredients into fertile compost prevents dump accumulation, where they may emit methane, which is a potent climate issue.

It’s quite radical when you consider over it: food rots and transforms into the perfect growing medium to feed more crops, thus closing this loop and honoring the cycle of growth.

Yet, with over 30% surplus produce being made than needed, using precious resources efficiently is crucial. Minimizing waste not only saves money but also promotes the more eco-friendly way of living.

This Herb-Infused “Mayonnaise” Recipe

The adaptable recipe functions with whatever type of lettuce and nuts. By incorporating a entire egg, you eliminate the hassle to repurpose the extra white. The result is an creamy, rich sauce that works perfectly with greens, roasted vegetables, grilled chicken, noodles, or grains.

Serves two

For the Green Emulsion (Makes approximately 200 grams)

• 100 grams unsalted butter
• 50 grams external salad leaves of two romaine or butter lettuce, rinsed and thoroughly dried
• 20g peeled salted pistachios – white nuts like pine nuts assist maintain the bright green, though whatever seeds can do
• 1 small entire egg

For the Salad

• 2 romaine or butter lettuces, halved lengthways
• Cold-pressed oil, as needed
• Fresh lime juice or white-wine vinegar, to taste
• One generous handful fresh herbs (like chervil), leaves left intact, stalks finely minced

Instructions

First making the emulsion. Heat the fat in one small pot, add the outer salad leaves, cover and wilt for about a minute, stirring a couple times, till they have softened. Pour the contents into the jug of a stick processor, include the pistachios and whole egg, then process till creamy. If needed, incorporate extra seeds to achieve a thick texture. Store in an sealed container in the fridge for up to three days.

To assemble the dish, sprinkle each gem half with oil and acid, then salt generously. Dress with a zigzag drizzle of the green emulsion, then top with the greens. Arrange on two dishes and enjoy immediately.