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Inspired by a well-known NYC eatery, this groundbreaking technique turns typically wasted outer salad leaves into a velvety green emulsion. This is a smart approach to cut down on food waste while creating a condiment tasty and versatile.

Why Use Outer Lettuce Leaves?

Those external leaves serve as nature’s protective packaging, shielding the delicate inner leaves. Although recycling produce trimmings is a fundamental zero-waste habit, finding creative applications for them is additionally impactful. Turning surplus food into fertile soil avoids dump buildup, where it can release greenhouse gases, a powerful environmental concern.

This is rather radical when you think over it: food decomposes and becomes the ideal soil to feed further crops, thereby completing the cycle and honoring the cycle of life.

Yet, given over 30% extra food getting produced compared to needed, using valuable resources wisely becomes essential. Reducing waste not only saves cash but also supports the more eco-friendly way of living.

This Herb-Infused Emulsion Method

This adaptable formula functions with whatever variety of salad greens and nuts. Through using a entire egg, one avoid the need to use up an extra white. The outcome is an creamy, rich sauce that pairs perfectly with salads, grilled veggies, grilled chicken, noodles, or grains.

Yields 2

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

• 100g unsalted butter
• 50 grams external salad leaves of two little gems, washed and thoroughly dried
• 20g shelled salted nuts – light-colored seeds like blanched almonds help maintain a bright green, though any seeds will do
• One small entire egg

To Make the Side

• Two romaine or butter lettuces, halved lengthways
• Extra-virgin oil, as needed
• Fresh lime juice or apple cider vinegar, as desired
• One small bunch fresh herbs (such as parsley), sprigs left intact, stems thinly chopped

Instructions

Begin by making the emulsion. Heat the fat in one medium saucepan, add the external lettuce leaves, place a lid and wilt for approximately a minute, mixing once or twice, until they’ve softened. Transfer the mixture into the container of a stick blender, add the nuts and whole egg, then blend till smooth. As necessary, incorporate more seeds to get a thick consistency. Store in a sealed jar in the refrigerator for as long as 3 days.

To assemble the dish, sprinkle each gem half with oil and lemon juice, then salt liberally. Dress with one tight pattern of the herb mayonnaise, then scatter with the herbs. Place on 2 plates and serve right away.