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Inspired by an acclaimed New York restaurant, this creative method converts often-discarded external lettuce leaves into an smooth herbaceous emulsion. It’s a smart way to cut down on kitchen waste while making something flavorful and versatile.

Why Use External Lettuce Greens?

These external greens are the plant’s protective packaging, guarding the tender inside lettuce. While composting vegetable scraps is one fundamental sustainable practice, finding new applications for them is even more beneficial. Converting excess food into rich compost prevents landfill buildup, where it may release greenhouse gases, a potent climate concern.

It’s quite radical when you consider about it: food decomposes and becomes the perfect soil to feed further plants, thereby closing the cycle and respecting the cycle of life.

However, with more than 30% surplus food getting produced compared to required, consuming valuable resources efficiently is essential. Minimizing leftovers not only conserves money but also supports the increasingly eco-friendly lifestyle.

This Herb-Infused “Mayonnaise” Recipe

The versatile formula functions with any variety of salad greens and nuts. By incorporating one entire egg, you avoid any hassle to repurpose an extra white. The result is an creamy, rich sauce that pairs beautifully with greens, roasted vegetables, seared chicken, noodles, or grains.

Serves 2

To Make the Green Emulsion (Yields approximately 200 grams)

• 100g unsalted butter
• 50g outer lettuce leaves of 2 romaine or butter lettuce, rinsed and dried
• 20g peeled roasted pistachios – light-colored seeds like cashews help keep a vivid color, though whatever seeds will do
• One small entire egg

To Make the Salad

• 2 romaine or butter lettuces, split lengthways
• Cold-pressed olive oil, as needed
• Fresh lime juice or white-wine vinegar, as desired
• One generous handful fresh herbs (such as dill), sprigs left whole, stalks finely minced

Steps

First preparing the mayonnaise. Melt the butter in one small pot, toss in the external lettuce greens, place a lid and wilt for approximately 60 seconds, mixing a couple times, until they’ve wilted. Transfer this contents into the jug of an stick blender, include the nuts and egg, then blend until creamy. As necessary, add more nuts to achieve a thick consistency. Store in a sealed jar in the fridge for up to three days.

For assemble the dish, sprinkle each gem half with olive oil and lemon juice, then salt generously. Dress with one tight drizzle of the herb emulsion, then top with the herbs. Place on 2 dishes and enjoy right away.