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Drawing from an acclaimed NYC eatery, this innovative technique transforms typically wasted external lettuce greens into an velvety green “mayonnaise”. It’s a ingenious way to reduce kitchen waste while producing something tasty and flexible.

Why Repurpose External Lettuce Greens?

These external leaves are nature’s protective wrapping, shielding the delicate inner lettuce. Although recycling produce trimmings is a fundamental zero-waste habit, finding creative uses for these parts is additionally impactful. Turning surplus ingredients into fertile soil avoids landfill accumulation, where they can release greenhouse gases, a potent climate issue.

This is rather radical when you consider over it: food decomposes and becomes the ideal growing medium to feed further crops, thus closing this loop and respecting nature’s cycle of life.

However, with more than thirty percent surplus produce getting made compared to needed, consuming precious ingredients efficiently becomes crucial. Reducing waste not only saves cash but also promotes the more eco-friendly lifestyle.

The Herb-Infused Emulsion Method

The versatile formula functions with any variety of lettuce and seeds. By using a entire egg, one avoid any hassle to use up an leftover egg white. The result is an creamy, nutty dressing that pairs perfectly with greens, grilled vegetables, grilled poultry, noodles, or grains.

Serves two

To Make the Herb Emulsion (Makes about 200g)

• 100 grams unsalted butter
• 50g external salad greens from two little gems, rinsed and thoroughly dried
• 20g peeled roasted nuts – white seeds like cashews assist maintain the bright green, though whatever seeds will work
• 1 small entire egg

For the Salad

• Two little gem heads, split lengthways
• Cold-pressed oil, to taste
• Lemon juice or apple cider vinegar, as desired
• One generous handful fresh herbs (such as parsley), sprigs picked intact, stalks finely chopped

Steps

Begin by making the mayonnaise. Melt the fat in one medium pot, add the outer lettuce leaves, cover and wilt for approximately a minute, stirring once or twice, till they’ve wilted. Pour this contents into the jug of an stick blender, add the nuts and egg, then blend until creamy. If needed, incorporate more seeds to achieve a thick texture. Store in an airtight container in the fridge for as long as 3 days.

For prepare the salad, sprinkle each lettuce half with oil and lemon juice, then salt generously. Dress with a tight pattern of the herb emulsion, then top with the herbs. Place on two plates and serve immediately.