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Modeled after a well-known NYC eatery, this creative method transforms usually thrown-out outer lettuce leaves into an luxurious herbaceous “mayonnaise”. This is a ingenious approach to cut down on leftovers while creating a condiment delicious and adaptable.

Why Use External Salad Leaves?

These outer leaves are the plant’s protective packaging, shielding the tender inside lettuce. Although recycling produce scraps is one basic sustainable practice, discovering creative applications for these parts is even more beneficial. Turning excess ingredients into fertile compost avoids landfill accumulation, where they can release methane, which is a powerful climate issue.

This is rather innovative when you think about it: produce rots and becomes that perfect growing medium to nourish further plants, thus closing this loop and honoring the cycle of growth.

Yet, with more than thirty percent surplus food getting produced than required, consuming precious resources wisely is crucial. Reducing leftovers not only saves money but also supports a more eco-friendly way of living.

The Herb-Infused Emulsion Recipe

This adaptable formula functions with whatever type of salad greens and nuts. By using one entire egg, you avoid any hassle to repurpose the leftover white. The result is an smooth, nutty dressing that works perfectly with salads, roasted veggies, grilled poultry, noodles, or rice.

Yields two

For the Green Emulsion (Yields approximately 200 grams)

• 100 grams butter
• 50 grams outer lettuce greens of 2 little gems, rinsed and thoroughly dried
• 20g shelled salted nuts – white nuts like pine nuts assist maintain the bright green, but whatever seeds can do
• 1 small whole egg

For the Side

• Two little gem heads, halved lengthways
• Extra-virgin olive oil, as needed
• Lemon juice or white-wine vinegar, to taste
• One small bunch fresh herbs (such as chives), sprigs picked intact, stalks thinly chopped

Steps

Begin by making the mayonnaise. Heat the butter in one small pot, toss in the outer lettuce leaves, cover and wilt for about 60 seconds, mixing once or twice, till they have softened. Transfer this contents into a container of an stick blender, add the nuts and whole egg, then process till smooth. If needed, add more nuts to get the mayonnaise-like consistency. Store in a airtight container in the fridge for as long as three days.

For assemble the salad, drizzle each gem half with olive oil and lemon juice, then salt generously. Coat with one zigzag pattern of the green emulsion, then scatter with the greens. Arrange on two dishes and enjoy immediately.