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Inspired by an acclaimed New York eatery, this innovative method turns typically wasted outer salad greens into a velvety herbaceous emulsion. It’s an brilliant way to cut down on kitchen waste while producing something delicious and adaptable.

Why Use Outer Lettuce Leaves?

Those external greens serve as nature’s protective packaging, guarding the tender inner leaves. While composting vegetable scraps is one basic sustainable practice, finding new uses for these parts is additionally beneficial. Converting excess ingredients into fertile compost prevents dump buildup, where they may release greenhouse gases, a powerful environmental issue.

This is rather radical when you think over it: produce rots and transforms into the perfect growing medium to feed more plants, thus closing this cycle and respecting nature’s cycle of growth.

Yet, with over 30% extra produce being made compared to needed, consuming valuable resources efficiently becomes essential. Minimizing waste not only conserves money but also supports the more sustainable way of living.

This Herb-Infused “Mayonnaise” Method

The adaptable formula functions with whatever type of lettuce and nuts. Through incorporating a whole egg, one eliminate any hassle to use up the leftover white. The outcome is a creamy, nutty dressing that works perfectly with greens, roasted veggies, seared chicken, noodles, or rice.

Yields 2

To Make the Green Emulsion (Yields about 200 grams)

• 100 grams butter
• 50 grams outer salad greens from 2 romaine or butter lettuce, rinsed and thoroughly dried
• 20g shelled roasted pistachios – light-colored seeds like blanched almonds assist keep a bright color, but any seeds will do
• 1 medium entire egg

To Make the Salad

• Two little gem heads, halved lengthways
• Extra-virgin oil, as needed
• Lemon juice or apple cider vinegar, as desired
• 1 generous bunch fresh herbs (such as dill), leaves left whole, stalks finely minced

Instructions

Begin by preparing the mayonnaise. Heat the fat in a medium pot, toss in the external lettuce leaves, cover and wilt for approximately 60 seconds, mixing once or twice, until they’ve wilted. Transfer the mixture into a jug of an immersion processor, add the pistachios and whole egg, then blend until creamy. If needed, add more seeds to achieve a mayonnaise-like texture. Keep in an airtight container in the refrigerator for up to three days.

To assemble the dish, sprinkle each gem half with oil and lemon juice, then season liberally. Dress with a zigzag drizzle of the green emulsion, then top with the greens. Place on two dishes and serve right away.