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Drawing from an acclaimed NYC eatery, this groundbreaking technique transforms usually thrown-out external lettuce greens into a smooth green “mayonnaise”. This is an ingenious approach to minimize kitchen waste while making something flavorful and adaptable.

Why Use Outer Lettuce Leaves?

Those outer greens are nature’s protective packaging, shielding the tender inner leaves. While recycling produce scraps is one fundamental sustainable practice, finding new uses for them is even more beneficial. Turning surplus ingredients into fertile soil prevents landfill buildup, where it can release methane, a powerful environmental issue.

This is quite radical if you consider over it: food decomposes and becomes the ideal soil to feed more crops, thereby completing this loop and honoring the process of growth.

However, with over thirty percent surplus food being produced than needed, consuming valuable resources wisely becomes essential. Minimizing leftovers not only saves cash but also promotes the more eco-friendly way of living.

The Herb-Infused Emulsion Recipe

The adaptable recipe functions with any variety of lettuce and nuts. By using a whole egg, you eliminate the hassle to use up an extra egg white. This result is a smooth, nutty dressing that works perfectly with greens, grilled vegetables, grilled poultry, pasta, or rice.

Serves 2

For the Herb Emulsion (Yields about 200g)

• 100 grams unsalted butter
• 50g outer lettuce leaves from 2 little gems, rinsed and thoroughly dried
• 20g shelled salted nuts – white nuts such as blanched almonds help maintain the vivid green, though whatever nuts can work
• 1 medium entire egg

To Make the Salad

• 2 little gem heads, split longwise
• Cold-pressed oil, as needed
• Lemon juice or apple cider vinegar, as desired
• 1 small handful fresh greens (like parsley), leaves picked intact, stalks thinly chopped

Steps

Begin by making the emulsion. Heat the fat in a medium saucepan, add the outer salad leaves, place a lid and wilt for about a minute, mixing once or twice, till they have softened. Transfer the contents into a jug of a immersion processor, add the pistachios and egg, then process until smooth. If needed, incorporate extra nuts to get the mayonnaise-like texture. Store in a airtight jar in the fridge for up to three days.

To assemble the salad, drizzle each gem half with olive oil and acid, then season liberally. Coat with one zigzag drizzle of the green mayonnaise, then top with the greens. Arrange on two dishes and serve immediately.