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Inspired by an acclaimed NYC eatery, the innovative technique transforms usually thrown-out external lettuce leaves into a smooth herbaceous emulsion. It’s a brilliant approach to minimize food waste while creating something tasty and versatile.

The Reason Repurpose Outer Lettuce Leaves?

Those outer leaves serve as the plant’s natural wrapping, shielding the delicate inside leaves. Although composting produce trimmings is one fundamental zero-waste practice, finding creative applications for these parts is even more impactful. Turning surplus food into fertile compost prevents landfill accumulation, where they may release methane, which is a potent environmental concern.

This is rather innovative if you consider over it: produce decomposes and transforms into the ideal growing medium to nourish more plants, thereby completing this loop and respecting the process of life.

Yet, with over 30% extra produce getting produced than required, using valuable resources efficiently is essential. Reducing leftovers not only saves cash but also supports the increasingly sustainable lifestyle.

The Herb-Infused Emulsion Recipe

The versatile formula functions with any type of lettuce and seeds. Through incorporating one whole egg, one eliminate any need to use up an leftover egg white. The outcome is an creamy, nutty sauce that works beautifully with salads, grilled vegetables, seared poultry, pasta, or rice.

Yields 2

For the Green “Mayonnaise” (Yields approximately 200g)

• 100g unsalted butter
• 50 grams outer lettuce leaves of 2 little gems, washed and thoroughly dried
• 20 grams peeled roasted pistachios – white seeds like pine nuts help keep a bright color, though whatever seeds can work
• One medium whole egg

For the Side

• Two romaine or butter lettuces, halved lengthways
• Extra-virgin olive oil, to taste
• Fresh lime juice or white-wine vinegar, as desired
• 1 generous handful fresh herbs (like dill), leaves left intact, stems finely minced

Steps

First making the mayonnaise. Heat the fat in one medium saucepan, add the outer salad leaves, cover and cook for about a minute, stirring a couple times, till they have wilted. Transfer the mixture into the container of an immersion blender, include the pistachios and egg, then process till creamy. As necessary, incorporate more nuts to get the thick texture. Keep in a sealed jar in the refrigerator for as long as 3 days.

To assemble the salad, drizzle each gem half with oil and acid, then season liberally. Coat with one tight drizzle of the herb emulsion, then scatter with the herbs. Arrange on 2 dishes and serve right away.