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Inspired by a well-known NYC eatery, the innovative method turns often-discarded external salad leaves into a smooth herbaceous emulsion. It’s a smart way to reduce food waste while making a condiment tasty and adaptable.

The Reason Use External Salad Leaves?

These external leaves are the plant’s protective wrapping, shielding the delicate inside lettuce. Although recycling produce trimmings is a fundamental zero-waste practice, finding creative applications for them is even more beneficial. Turning surplus ingredients into rich soil prevents dump buildup, where they can release greenhouse gases, which is a potent environmental concern.

This is quite innovative if you think over it: produce decomposes and becomes that perfect growing medium to feed further crops, thereby closing this cycle and respecting nature’s process of growth.

However, given over 30% extra produce getting produced compared to needed, consuming valuable ingredients efficiently is crucial. Minimizing waste not only saves money but also supports a increasingly sustainable way of living.

The Green Emulsion Method

This adaptable recipe functions with any variety of lettuce and seeds. By incorporating a entire egg, you eliminate any need to repurpose an extra egg white. This outcome is a smooth, rich sauce that works beautifully with greens, roasted veggies, grilled poultry, pasta, or grains.

Serves two

To Make the Herb “Mayonnaise” (Yields approximately 200 grams)

• 100 grams butter
• 50g outer lettuce greens of 2 romaine or butter lettuce, washed and thoroughly dried
• 20g shelled salted nuts – white nuts such as pine nuts assist maintain the bright green, though whatever seeds can do
• 1 small whole egg

For the Salad

• 2 romaine or butter lettuces, split lengthways
• Extra-virgin oil, to taste
• Lemon juice or white-wine vinegar, to taste
• One small bunch fresh greens (such as chervil), leaves picked whole, stalks thinly minced

Steps

First preparing the emulsion. Melt the butter in a medium saucepan, toss in the external lettuce greens, cover and wilt for about 60 seconds, stirring a couple times, till they’ve wilted. Pour this mixture into a container of an immersion processor, add the nuts and egg, then process till smooth. If needed, add more seeds to get a thick texture. Store in an airtight jar in the refrigerator for up to 3 days.

For prepare the dish, sprinkle each lettuce half with oil and lemon juice, then season liberally. Dress with one zigzag drizzle of the herb mayonnaise, then scatter with the herbs. Arrange on two plates and enjoy right away.