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Modeled after an acclaimed NYC restaurant, the groundbreaking technique converts usually thrown-out outer salad leaves into a smooth herbaceous “mayonnaise”. This is a ingenious approach to cut down on leftovers while creating something flavorful and versatile.

The Reason Use Outer Lettuce Leaves?

Those outer leaves serve as nature’s protective wrapping, shielding the tender inner lettuce. While composting produce scraps is a fundamental sustainable practice, finding new uses for them is additionally impactful. Converting excess ingredients into fertile soil prevents dump buildup, where they can release methane, a powerful climate concern.

It’s rather radical when you consider about it: produce decomposes and becomes the perfect soil to nourish further plants, thereby closing this cycle and honoring the process of growth.

Yet, given more than 30% extra food being made than needed, using valuable ingredients wisely becomes crucial. Minimizing leftovers not only saves money but also supports the more eco-friendly lifestyle.

The Herb-Infused Emulsion Recipe

The adaptable recipe functions with whatever type of lettuce and nuts. Through incorporating one whole egg, you avoid any need to repurpose the leftover egg white. The result is an creamy, nutty sauce that pairs perfectly with salads, grilled vegetables, seared poultry, pasta, or grains.

Yields two

For the Green Emulsion (Makes approximately 200 grams)

• 100 grams butter
• 50g outer salad greens of two romaine or butter lettuce, rinsed and dried
• 20 grams peeled salted nuts – light-colored nuts such as cashews assist keep the bright green, though whatever seeds will do
• 1 medium whole egg

To Make the Salad

• Two little gem heads, halved lengthways
• Cold-pressed oil, to taste
• Lemon juice or apple cider vinegar, to taste
• One small bunch fresh greens (like dill), leaves picked intact, stems thinly chopped

Instructions

First making the emulsion. Melt the fat in a small saucepan, add the outer salad leaves, place a lid and cook for about a minute, mixing a couple times, till they’ve softened. Pour this contents into the container of an stick blender, add the pistachios and egg, then blend till smooth. If needed, add extra nuts to achieve the mayonnaise-like consistency. Store in an airtight container in the fridge for up to 3 days.

To prepare the dish, drizzle each lettuce portion with oil and lemon juice, then season liberally. Dress with a tight drizzle of the herb emulsion, then scatter with the herbs. Place on 2 plates and serve right away.