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Drawing from a well-known New York eatery, this groundbreaking method converts usually thrown-out external lettuce greens into an luxurious herbaceous emulsion. It’s a ingenious approach to minimize leftovers while creating something flavorful and adaptable.

The Reason Use External Lettuce Leaves?

Those outer greens serve as nature’s protective packaging, guarding the delicate inner lettuce. While composting vegetable scraps is one basic sustainable practice, discovering new uses for them is even more beneficial. Converting excess ingredients into fertile soil avoids landfill buildup, where it may emit greenhouse gases, a powerful environmental concern.

It’s rather innovative when you consider over it: produce decomposes and becomes the ideal soil to feed more plants, thus closing the loop and honoring the process of growth.

Yet, with over thirty percent surplus produce being produced compared to required, using valuable ingredients wisely is essential. Reducing waste not only conserves money but also supports the more sustainable way of living.

The Herb-Infused “Mayonnaise” Method

This versatile recipe works with whatever variety of salad greens and seeds. By using one whole egg, one eliminate any need to repurpose the extra egg white. This result is an smooth, rich dressing that works perfectly with salads, roasted vegetables, grilled poultry, noodles, or rice.

Serves 2

To Make the Herb “Mayonnaise” (Yields about 200g)

• 100g unsalted butter
• 50g outer salad greens of two romaine or butter lettuce, rinsed and dried
• 20 grams peeled salted nuts – light-colored seeds like pine nuts help keep a vivid green, but any seeds can work
• One small entire egg

To Make the Side

• Two romaine or butter heads, split lengthways
• Cold-pressed oil, to taste
• Lemon juice or white-wine vinegar, as desired
• 1 generous bunch fresh herbs (like chervil), sprigs left whole, stems finely chopped

Instructions

Begin by preparing the emulsion. Melt the butter in one small pot, add the external salad leaves, place a lid and cook for about 60 seconds, stirring a couple times, until they have wilted. Pour the contents into the jug of an stick processor, include the nuts and egg, then process until creamy. If needed, incorporate extra seeds to achieve the thick texture. Keep in a airtight container in the refrigerator for up to three days.

To prepare the salad, sprinkle each lettuce half with olive oil and lemon juice, then salt generously. Dress with one tight pattern of the green mayonnaise, then scatter with the herbs. Arrange on 2 plates and enjoy immediately.