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Modeled after a well-known NYC restaurant, the innovative technique transforms usually thrown-out outer lettuce greens into an luxurious green “mayonnaise”. It’s a smart approach to minimize kitchen waste while producing a condiment tasty and adaptable.

Why Use External Lettuce Greens?

Those external greens serve as nature’s natural packaging, shielding the delicate inner leaves. While composting produce trimmings is a basic sustainable practice, finding creative applications for these parts is even more beneficial. Turning surplus food into fertile compost prevents dump buildup, where it may release methane, a potent climate issue.

This is rather innovative when you think about it: food decomposes and becomes that ideal growing medium to nourish further crops, thereby completing this cycle and honoring nature’s process of growth.

However, with more than thirty percent extra produce being made compared to required, using valuable resources wisely is essential. Reducing leftovers not only saves money but also supports the increasingly sustainable lifestyle.

The Herb-Infused Emulsion Recipe

The adaptable formula functions with any type of salad greens and nuts. Through incorporating one whole egg, you eliminate any hassle to repurpose the leftover white. The outcome is a smooth, rich sauce that works perfectly with salads, grilled veggies, grilled chicken, pasta, or grains.

Serves two

To Make the Herb Emulsion (Yields about 200 grams)

• 100g butter
• 50g outer salad greens from two romaine or butter lettuce, rinsed and thoroughly dried
• 20 grams shelled roasted nuts – white nuts like blanched almonds assist maintain the vivid color, but any nuts will work
• 1 medium entire egg

To Make the Salad

• 2 romaine or butter heads, split lengthways
• Cold-pressed olive oil, to taste
• Fresh lime juice or apple cider vinegar, to taste
• 1 generous bunch fresh herbs (like chervil), sprigs picked whole, stalks finely chopped

Instructions

Begin by making the emulsion. Melt the fat in a medium saucepan, toss in the external lettuce greens, place a lid and wilt for approximately 60 seconds, mixing a couple times, until they have softened. Transfer the contents into the container of a immersion processor, include the nuts and egg, then blend till creamy. As necessary, add extra nuts to get the thick texture. Keep in a airtight jar in the refrigerator for up to three days.

To prepare the dish, drizzle each gem portion with oil and acid, then salt generously. Dress with one zigzag drizzle of the green emulsion, then top with the greens. Place on two dishes and serve immediately.