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Modeled after an acclaimed New York eatery, the creative method transforms typically wasted outer lettuce greens into a luxurious green emulsion. It’s a ingenious approach to cut down on leftovers while producing a condiment tasty and versatile.

Why Use External Salad Greens?

These outer leaves are nature’s natural wrapping, shielding the tender inside lettuce. While recycling produce scraps is one fundamental zero-waste habit, finding creative uses for them is even more beneficial. Converting excess food into rich compost avoids dump accumulation, where they can release greenhouse gases, which is a potent climate concern.

This is rather innovative if you consider over it: food rots and transforms into the ideal growing medium to feed more crops, thereby completing this loop and respecting the process of life.

However, with more than 30% surplus produce being made compared to needed, using valuable ingredients efficiently becomes crucial. Reducing waste not only saves money but also supports a more sustainable way of living.

This Herb-Infused Emulsion Method

The adaptable recipe works with whatever variety of lettuce and nuts. Through incorporating a entire egg, you eliminate any hassle to use up an leftover egg white. This outcome is a smooth, nutty sauce that works perfectly with salads, grilled vegetables, seared poultry, noodles, or rice.

Yields 2

For the Herb Emulsion (Yields about 200 grams)

• 100g unsalted butter
• 50 grams external lettuce leaves from two romaine or butter lettuce, washed and dried
• 20 grams peeled salted pistachios – light-colored seeds such as pine nuts assist maintain a bright green, but any nuts will do
• 1 medium whole egg

To Make the Side

• 2 romaine or butter heads, halved lengthways
• Extra-virgin olive oil, as needed
• Fresh lime juice or white-wine vinegar, as desired
• 1 generous handful fresh herbs (such as parsley), sprigs picked whole, stems finely minced

Instructions

Begin by making the mayonnaise. Melt the fat in a small saucepan, add the external salad greens, cover and wilt for about 60 seconds, mixing a couple times, till they have softened. Pour this contents into the jug of an immersion blender, add the nuts and whole egg, then blend till creamy. As necessary, add extra nuts to get a thick consistency. Keep in a airtight jar in the refrigerator for as long as 3 days.

To prepare the dish, drizzle each lettuce half with oil and lemon juice, then season liberally. Dress with a zigzag drizzle of the herb emulsion, then scatter with the greens. Place on 2 dishes and enjoy immediately.