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Modeled after an acclaimed New York eatery, the groundbreaking method turns often-discarded outer salad leaves into an luxurious herbaceous emulsion. It’s an smart approach to cut down on kitchen waste while creating something delicious and versatile.

Why Repurpose External Lettuce Leaves?

Those external greens are the plant’s natural wrapping, shielding the delicate inside leaves. Although composting produce trimmings is one fundamental zero-waste habit, finding new uses for these parts is additionally beneficial. Converting surplus food into rich soil avoids landfill accumulation, where it may emit methane, a potent climate concern.

This is rather radical when you consider over it: food rots and becomes the perfect soil to feed further plants, thereby completing the loop and honoring the process of growth.

Yet, given over 30% extra produce getting made than needed, using precious resources wisely is crucial. Reducing waste not only saves cash but also promotes the increasingly eco-friendly way of living.

The Herb-Infused Emulsion Method

This versatile formula works with any variety of salad greens and seeds. Through incorporating a entire egg, one eliminate the need to use up the extra white. The outcome is a creamy, nutty sauce that pairs beautifully with salads, grilled veggies, seared chicken, pasta, or rice.

Yields two

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

• 100g butter
• 50g outer salad greens of 2 romaine or butter lettuce, rinsed and dried
• 20g shelled salted nuts – light-colored seeds like pine nuts help keep the vivid green, though whatever seeds can do
• 1 medium entire egg

For the Side

• Two romaine or butter lettuces, split lengthways
• Cold-pressed olive oil, to taste
• Lemon juice or white-wine vinegar, as desired
• 1 generous bunch fresh herbs (such as chervil), leaves left whole, stalks finely minced

Instructions

First preparing the mayonnaise. Melt the butter in one small pot, toss in the external lettuce leaves, place a lid and wilt for approximately 60 seconds, mixing once or twice, till they have wilted. Transfer this contents into a jug of an immersion blender, add the nuts and whole egg, then blend till smooth. If needed, add extra seeds to get a mayonnaise-like texture. Keep in a sealed jar in the refrigerator for up to 3 days.

For prepare the salad, drizzle each lettuce portion with oil and lemon juice, then salt liberally. Dress with one zigzag pattern of the green mayonnaise, then top with the herbs. Place on two dishes and serve immediately.