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Modeled after a well-known NYC eatery, the innovative technique turns typically wasted outer lettuce greens into a velvety herbaceous emulsion. This is a smart approach to reduce food waste while producing something flavorful and adaptable.

The Reason Repurpose Outer Lettuce Leaves?

Those external leaves serve as nature’s protective packaging, guarding the tender inside lettuce. Although recycling produce scraps is a basic sustainable practice, discovering creative uses for them is additionally beneficial. Converting excess ingredients into fertile soil prevents landfill accumulation, where it may emit methane, which is a potent climate concern.

This is quite innovative if you consider over it: produce decomposes and becomes that ideal growing medium to nourish more plants, thus completing the cycle and respecting the process of growth.

However, with over thirty percent extra produce getting produced compared to needed, using valuable resources efficiently is crucial. Reducing waste not only conserves money but also promotes the more eco-friendly way of living.

The Herb-Infused Emulsion Recipe

The adaptable recipe works with any variety of salad greens and seeds. Through incorporating a whole egg, you avoid the need to use up the extra egg white. The result is a creamy, rich dressing that pairs beautifully with salads, grilled vegetables, grilled poultry, noodles, or rice.

Serves 2

For the Green “Mayonnaise” (Makes about 200 grams)

• 100 grams unsalted butter
• 50g outer lettuce greens from 2 little gems, rinsed and dried
• 20g shelled salted nuts – light-colored seeds such as pine nuts assist maintain the vivid green, but any nuts can do
• 1 small whole egg

For the Salad

• 2 little gem heads, split longwise
• Extra-virgin oil, to taste
• Lemon juice or white-wine vinegar, as desired
• One small handful fresh herbs (such as parsley), leaves left whole, stems finely chopped

Steps

First preparing the emulsion. Melt the butter in a small saucepan, add the outer salad leaves, cover and wilt for approximately 60 seconds, mixing a couple times, until they’ve softened. Pour the mixture into a jug of a stick blender, include the nuts and whole egg, then blend till smooth. As necessary, incorporate more nuts to get the thick texture. Store in a sealed jar in the fridge for up to 3 days.

For assemble the salad, sprinkle each gem half with oil and acid, then salt generously. Coat with one zigzag drizzle of the herb mayonnaise, then top with the herbs. Place on two plates and enjoy right away.