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Drawing from a well-known NYC eatery, this innovative technique converts usually thrown-out external lettuce leaves into a smooth green emulsion. This is an smart approach to minimize kitchen waste while creating a condiment flavorful and versatile.

The Reason Repurpose External Lettuce Greens?

These external greens serve as nature’s protective wrapping, shielding the delicate inner leaves. While composting vegetable scraps is a fundamental zero-waste practice, discovering creative applications for these parts is additionally impactful. Turning surplus ingredients into fertile soil avoids landfill accumulation, where it may emit greenhouse gases, a potent environmental issue.

This is quite innovative when you think about it: food decomposes and transforms into the perfect soil to feed further crops, thereby completing the loop and respecting the cycle of life.

However, with over 30% surplus food being made than required, using precious resources wisely becomes essential. Minimizing leftovers not only saves money but also promotes a more eco-friendly way of living.

This Herb-Infused Emulsion Recipe

The versatile formula works with whatever variety of lettuce and nuts. Through incorporating one entire egg, you avoid the hassle to repurpose the extra egg white. The result is a creamy, nutty sauce that pairs perfectly with greens, grilled vegetables, seared chicken, pasta, or grains.

Serves 2

For the Herb Emulsion (Yields approximately 200g)

• 100g unsalted butter
• 50 grams outer lettuce greens of 2 little gems, rinsed and dried
• 20g peeled salted nuts – white seeds like pine nuts help maintain the vivid color, but any seeds can work
• One small whole egg

To Make the Salad

• 2 romaine or butter lettuces, halved lengthways
• Cold-pressed oil, as needed
• Lemon juice or white-wine vinegar, as desired
• 1 generous bunch soft greens (such as chives), sprigs picked intact, stems finely chopped

Steps

Begin by making the emulsion. Melt the butter in a medium saucepan, toss in the external lettuce greens, place a lid and cook for approximately a minute, mixing once or twice, till they have softened. Pour this contents into the container of a stick blender, add the nuts and whole egg, then process till smooth. If needed, incorporate more seeds to get a mayonnaise-like texture. Store in an airtight container in the refrigerator for up to 3 days.

For prepare the dish, drizzle each gem half with oil and acid, then season liberally. Coat with a zigzag drizzle of the herb mayonnaise, then top with the greens. Place on two plates and serve immediately.