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Drawing from a popular New York restaurant, this innovative technique turns typically wasted external lettuce leaves into a luxurious herbaceous emulsion. This is an ingenious approach to minimize kitchen waste while creating a condiment delicious and flexible.

Why Use Outer Lettuce Greens?

Those external greens are the plant’s protective wrapping, guarding the tender inner lettuce. While composting produce scraps is a fundamental sustainable practice, discovering creative applications for them is additionally impactful. Converting surplus food into fertile soil avoids landfill buildup, where it may emit greenhouse gases, a powerful environmental concern.

It’s rather radical if you think about it: food decomposes and transforms into that ideal soil to feed more plants, thereby completing the cycle and honoring the cycle of growth.

Yet, with over 30% extra produce being made than needed, using precious ingredients efficiently becomes crucial. Minimizing leftovers not only conserves money but also supports the more eco-friendly lifestyle.

The Herb-Infused “Mayonnaise” Method

The adaptable formula works with whatever type of lettuce and nuts. By incorporating one entire egg, one eliminate any hassle to repurpose the leftover egg white. The result is a smooth, nutty sauce that pairs perfectly with greens, grilled veggies, grilled chicken, pasta, or grains.

Yields 2

For the Green Emulsion (Makes approximately 200g)

• 100g unsalted butter
• 50 grams outer salad leaves of two little gems, washed and dried
• 20 grams peeled salted nuts – light-colored nuts such as cashews assist maintain the bright green, but any seeds can do
• 1 small entire egg

To Make the Salad

• 2 romaine or butter heads, split lengthways
• Extra-virgin olive oil, as needed
• Lemon juice or apple cider vinegar, as desired
• One small handful soft greens (such as chervil), leaves picked whole, stems thinly chopped

Instructions

Begin by making the mayonnaise. Melt the butter in a medium pot, add the external salad greens, place a lid and wilt for about a minute, stirring a couple times, until they have softened. Transfer this mixture into a jug of a stick processor, include the nuts and whole egg, then process till smooth. If needed, add more nuts to achieve a thick consistency. Store in a airtight container in the fridge for up to 3 days.

For assemble the dish, sprinkle each gem half with olive oil and acid, then salt liberally. Dress with one zigzag pattern of the green mayonnaise, then top with the herbs. Arrange on 2 dishes and enjoy right away.