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Modeled after an acclaimed New York restaurant, this groundbreaking method turns often-discarded external salad greens into an smooth green emulsion. This is a ingenious way to minimize leftovers while creating something delicious and versatile.

The Reason Use Outer Lettuce Leaves?

Those external leaves serve as nature’s natural packaging, shielding the delicate inner lettuce. Although composting vegetable scraps is a basic sustainable habit, discovering creative applications for these parts is additionally beneficial. Converting excess food into fertile compost prevents dump accumulation, where they can release methane, a powerful climate concern.

It’s rather radical if you consider about it: food decomposes and transforms into the ideal soil to feed more plants, thus closing this cycle and honoring nature’s process of life.

However, given over 30% extra food being produced than needed, consuming valuable resources efficiently becomes essential. Minimizing leftovers not only conserves cash but also supports the increasingly eco-friendly lifestyle.

This Herb-Infused Emulsion Recipe

This versatile recipe functions with any variety of lettuce and nuts. By using one whole egg, you eliminate the hassle to repurpose an extra white. This result is an creamy, nutty dressing that pairs beautifully with greens, grilled veggies, grilled chicken, pasta, or grains.

Yields two

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

• 100g butter
• 50 grams external lettuce greens from 2 romaine or butter lettuce, washed and thoroughly dried
• 20g shelled salted nuts – white seeds such as pine nuts help keep the bright color, but whatever seeds can do
• One medium whole egg

For the Side

• Two romaine or butter heads, split longwise
• Extra-virgin oil, as needed
• Lemon juice or apple cider vinegar, as desired
• One generous handful fresh herbs (such as chives), leaves picked whole, stalks thinly chopped

Instructions

Begin by making the emulsion. Melt the butter in one small saucepan, toss in the outer lettuce greens, cover and wilt for approximately 60 seconds, stirring once or twice, until they have wilted. Pour this mixture into the container of an stick blender, include the pistachios and egg, then blend till smooth. As necessary, add more seeds to achieve a mayonnaise-like consistency. Keep in a airtight container in the refrigerator for up to 3 days.

For assemble the salad, drizzle each gem half with olive oil and lemon juice, then season generously. Dress with a zigzag drizzle of the herb mayonnaise, then scatter with the greens. Place on 2 plates and enjoy right away.