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Inspired by an acclaimed NYC eatery, this creative technique transforms often-discarded external lettuce greens into an velvety herbaceous emulsion. It’s an smart approach to minimize kitchen waste while making a condiment tasty and flexible.

The Reason Repurpose External Salad Leaves?

These external greens are the plant’s natural wrapping, shielding the delicate inner lettuce. Although composting vegetable scraps is a basic zero-waste habit, finding creative applications for these parts is additionally beneficial. Turning excess ingredients into fertile compost avoids landfill buildup, where they may release methane, which is a powerful climate concern.

This is rather innovative when you think over it: produce decomposes and becomes that perfect growing medium to nourish further crops, thus completing this loop and respecting the process of growth.

Yet, with more than 30% extra produce getting made than needed, consuming valuable resources wisely becomes essential. Reducing leftovers not only conserves cash but also promotes the more sustainable way of living.

This Herb-Infused Emulsion Method

This versatile recipe works with any type of lettuce and seeds. By incorporating a whole egg, one avoid the need to use up the extra egg white. The result is an creamy, rich sauce that works beautifully with salads, roasted veggies, seared poultry, pasta, or grains.

Yields two

To Make the Green “Mayonnaise” (Makes approximately 200 grams)

• 100 grams butter
• 50g outer salad leaves of two romaine or butter lettuce, washed and thoroughly dried
• 20 grams shelled roasted nuts – white seeds such as cashews help keep a bright color, though any nuts can work
• 1 medium entire egg

To Make the Salad

• Two little gem lettuces, split lengthways
• Cold-pressed oil, as needed
• Lemon juice or apple cider vinegar, to taste
• 1 generous bunch soft herbs (like chervil), leaves left intact, stems finely minced

Steps

Begin by making the mayonnaise. Melt the butter in one medium saucepan, add the outer salad leaves, place a lid and cook for approximately a minute, mixing a couple times, until they’ve softened. Pour this contents into a jug of a immersion processor, include the nuts and whole egg, then blend till creamy. As necessary, incorporate extra seeds to get the mayonnaise-like consistency. Keep in a sealed jar in the refrigerator for up to three days.

To assemble the salad, sprinkle each gem half with olive oil and acid, then season liberally. Dress with one tight drizzle of the herb mayonnaise, then top with the greens. Arrange on 2 dishes and serve right away.