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Inspired by an acclaimed New York restaurant, the innovative technique transforms usually thrown-out external salad greens into an velvety herbaceous emulsion. It’s an smart way to minimize kitchen waste while creating something tasty and versatile.

Why Use Outer Lettuce Greens?

Those external greens are nature’s natural wrapping, shielding the tender inside lettuce. Although composting vegetable scraps is a basic zero-waste practice, discovering new applications for them is even more impactful. Turning surplus food into fertile soil avoids dump buildup, where they can emit greenhouse gases, which is a powerful climate concern.

It’s quite innovative if you consider over it: produce rots and transforms into the ideal growing medium to feed further crops, thus completing the cycle and respecting nature’s process of growth.

Yet, with over 30% surplus produce getting made than required, consuming valuable resources wisely is essential. Reducing waste not only conserves money but also supports the more sustainable way of living.

This Herb-Infused Emulsion Recipe

This versatile recipe works with whatever type of lettuce and nuts. By incorporating one entire egg, you eliminate the hassle to repurpose the leftover egg white. The outcome is a smooth, rich dressing that pairs perfectly with salads, roasted veggies, grilled poultry, pasta, or rice.

Yields 2

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

• 100 grams butter
• 50 grams outer lettuce greens from 2 romaine or butter lettuce, washed and thoroughly dried
• 20 grams shelled salted nuts – light-colored nuts such as blanched almonds assist keep the bright color, though whatever nuts will work
• 1 medium whole egg

To Make the Side

• Two little gem lettuces, split lengthways
• Extra-virgin oil, as needed
• Fresh lime juice or white-wine vinegar, as desired
• 1 small handful soft herbs (like chives), leaves left whole, stalks finely chopped

Steps

Begin by making the mayonnaise. Melt the fat in a small saucepan, toss in the outer salad greens, cover and wilt for about 60 seconds, stirring a couple times, till they’ve softened. Transfer this contents into the jug of a immersion processor, add the nuts and egg, then process till creamy. As necessary, incorporate more nuts to get the mayonnaise-like texture. Store in a airtight jar in the refrigerator for up to three days.

To prepare the dish, sprinkle each gem half with oil and acid, then season liberally. Dress with a tight pattern of the green emulsion, then top with the greens. Place on 2 dishes and enjoy immediately.