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Inspired by a well-known NYC restaurant, the groundbreaking technique transforms usually thrown-out external lettuce greens into an smooth green emulsion. This is an ingenious way to reduce kitchen waste while producing something delicious and adaptable.

The Reason Use Outer Lettuce Greens?

These outer greens serve as the plant’s protective packaging, shielding the tender inside lettuce. While composting vegetable trimmings is one fundamental zero-waste practice, finding creative uses for them is even more beneficial. Turning excess ingredients into rich soil prevents dump buildup, where it can emit methane, a powerful climate concern.

It’s rather radical when you think over it: food rots and becomes the ideal soil to feed more crops, thereby completing this loop and respecting the process of life.

Yet, given over thirty percent surplus produce getting produced compared to needed, consuming precious resources efficiently becomes crucial. Reducing waste not only saves money but also promotes a increasingly eco-friendly lifestyle.

This Herb-Infused “Mayonnaise” Recipe

The adaptable recipe functions with any type of salad greens and nuts. By using a entire egg, you eliminate the need to repurpose the leftover white. This result is an creamy, nutty dressing that works beautifully with salads, grilled vegetables, seared chicken, noodles, or grains.

Yields 2

To Make the Herb Emulsion (Yields about 200g)

• 100 grams butter
• 50 grams outer salad leaves from two little gems, rinsed and dried
• 20g shelled salted pistachios – light-colored nuts such as pine nuts help keep the bright color, though any seeds will work
• 1 small entire egg

To Make the Salad

• 2 little gem heads, split lengthways
• Cold-pressed oil, as needed
• Fresh lime juice or apple cider vinegar, to taste
• 1 small bunch soft greens (such as chervil), sprigs left whole, stems finely minced

Instructions

First preparing the mayonnaise. Melt the fat in a medium saucepan, add the external lettuce greens, cover and cook for approximately a minute, mixing a couple times, until they’ve softened. Transfer this contents into the jug of a stick processor, add the pistachios and whole egg, then blend until creamy. If needed, add extra nuts to get the thick consistency. Store in a airtight container in the fridge for as long as 3 days.

For prepare the salad, drizzle each gem portion with oil and acid, then season liberally. Dress with one zigzag drizzle of the herb emulsion, then top with the greens. Arrange on two plates and enjoy immediately.