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Drawing from an acclaimed NYC restaurant, this creative technique turns often-discarded outer lettuce leaves into an smooth green “mayonnaise”. This is an brilliant way to minimize food waste while creating something delicious and flexible.

Why Use Outer Lettuce Greens?

These outer greens are the plant’s natural wrapping, shielding the delicate inside lettuce. Although recycling produce scraps is a fundamental sustainable practice, finding creative applications for them is additionally beneficial. Turning excess ingredients into rich soil prevents landfill buildup, where they can release greenhouse gases, a powerful climate issue.

This is rather radical when you think over it: food decomposes and transforms into the perfect growing medium to nourish further crops, thereby completing the loop and honoring the process of life.

Yet, with over thirty percent surplus produce being produced than required, consuming valuable ingredients efficiently is essential. Reducing waste not only saves cash but also supports the more sustainable way of living.

This Herb-Infused Emulsion Method

The versatile recipe works with any variety of salad greens and seeds. Through incorporating a entire egg, one eliminate any hassle to repurpose an extra egg white. This result is a creamy, nutty sauce that pairs beautifully with greens, roasted vegetables, grilled chicken, pasta, or rice.

Serves two

For the Herb Emulsion (Yields about 200 grams)

• 100g butter
• 50g outer salad greens of two little gems, washed and thoroughly dried
• 20g shelled roasted nuts – white seeds such as blanched almonds help maintain the bright green, but whatever seeds can work
• One medium entire egg

For the Side

• 2 little gem heads, split lengthways
• Cold-pressed olive oil, as needed
• Lemon juice or apple cider vinegar, to taste
• One generous bunch fresh greens (such as dill), sprigs left intact, stems thinly chopped

Instructions

First making the mayonnaise. Melt the butter in a small pot, add the external lettuce greens, place a lid and wilt for about a minute, stirring a couple times, till they have softened. Pour the contents into the jug of a stick blender, add the nuts and egg, then blend till creamy. If needed, incorporate more nuts to get the mayonnaise-like consistency. Store in a airtight container in the fridge for up to three days.

For prepare the dish, drizzle each lettuce half with oil and lemon juice, then season liberally. Coat with one zigzag pattern of the herb emulsion, then top with the herbs. Arrange on two dishes and serve immediately.