🔗 Share this article

Modeled after a popular NYC eatery, this groundbreaking method transforms usually thrown-out outer lettuce greens into a luxurious herbaceous emulsion. It’s a smart approach to reduce kitchen waste while creating a condiment delicious and flexible.

The Reason Repurpose External Lettuce Greens?

Those outer leaves serve as the plant’s protective wrapping, shielding the tender inside leaves. While recycling produce trimmings is one fundamental zero-waste practice, discovering creative uses for these parts is even more impactful. Converting excess ingredients into rich compost prevents landfill buildup, where they may release methane, a potent environmental issue.

This is quite innovative when you consider over it: produce rots and becomes the ideal soil to feed more plants, thereby closing this loop and respecting nature’s process of life.

However, given more than 30% surplus food getting produced compared to required, consuming valuable ingredients efficiently is crucial. Reducing waste not only saves money but also promotes the more sustainable lifestyle.

This Herb-Infused Emulsion Method

The versatile recipe functions with whatever variety of lettuce and seeds. By incorporating one entire egg, one eliminate the need to repurpose an extra egg white. The result is a smooth, rich dressing that pairs perfectly with greens, grilled veggies, grilled chicken, noodles, or rice.

Yields 2

To Make the Green “Mayonnaise” (Makes about 200g)

• 100g unsalted butter
• 50g outer lettuce greens from two little gems, washed and dried
• 20 grams peeled salted pistachios – light-colored nuts such as cashews help keep a bright green, but any nuts will do
• One small whole egg

To Make the Side

• 2 romaine or butter lettuces, split longwise
• Cold-pressed olive oil, to taste
• Lemon juice or white-wine vinegar, to taste
• 1 generous bunch soft greens (like chervil), sprigs left intact, stems finely minced

Instructions

Begin by preparing the emulsion. Heat the butter in a small saucepan, toss in the outer salad greens, place a lid and cook for approximately a minute, mixing a couple times, till they’ve wilted. Transfer the contents into the jug of a immersion processor, add the pistachios and egg, then process till creamy. If needed, add more seeds to achieve a thick consistency. Keep in a sealed jar in the fridge for up to 3 days.

To prepare the dish, drizzle each lettuce half with olive oil and lemon juice, then salt generously. Dress with a zigzag pattern of the herb emulsion, then top with the herbs. Arrange on two dishes and serve immediately.