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Inspired by an acclaimed NYC restaurant, this innovative technique transforms usually thrown-out external salad leaves into a luxurious herbaceous emulsion. It’s a smart approach to cut down on kitchen waste while creating a condiment flavorful and adaptable.

The Reason Repurpose External Lettuce Leaves?

These external leaves serve as nature’s natural packaging, shielding the tender inner leaves. Although composting produce trimmings is one fundamental zero-waste habit, discovering new uses for these parts is additionally beneficial. Converting excess ingredients into fertile compost avoids landfill buildup, where they may release greenhouse gases, which is a potent environmental concern.

This is rather radical when you think over it: food decomposes and becomes the ideal soil to feed more plants, thereby completing the loop and respecting the process of growth.

However, given more than 30% extra produce being made than required, consuming valuable resources efficiently is crucial. Reducing leftovers not only conserves money but also supports the increasingly sustainable lifestyle.

This Green “Mayonnaise” Method

The adaptable recipe works with whatever type of lettuce and seeds. Through using a entire egg, one eliminate any need to use up an leftover egg white. The outcome is an smooth, rich dressing that pairs perfectly with salads, grilled vegetables, grilled chicken, noodles, or grains.

Serves two

For the Herb Emulsion (Makes approximately 200g)

• 100g unsalted butter
• 50g outer salad leaves from two little gems, rinsed and thoroughly dried
• 20g shelled roasted nuts – white seeds such as cashews help maintain a bright green, though whatever nuts can work
• 1 medium whole egg

For the Salad

• 2 romaine or butter heads, halved longwise
• Extra-virgin oil, as needed
• Lemon juice or apple cider vinegar, to taste
• 1 small handful soft herbs (such as chives), sprigs picked intact, stems thinly chopped

Instructions

Begin by preparing the mayonnaise. Heat the fat in one small saucepan, toss in the external lettuce greens, place a lid and wilt for about 60 seconds, mixing once or twice, until they have softened. Pour the contents into a jug of a immersion processor, include the nuts and egg, then blend until creamy. As necessary, incorporate more seeds to get the mayonnaise-like texture. Store in an airtight jar in the refrigerator for up to three days.

To assemble the salad, sprinkle each gem portion with oil and acid, then salt liberally. Coat with one zigzag pattern of the herb mayonnaise, then scatter with the greens. Place on 2 dishes and serve immediately.