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Drawing from an acclaimed NYC eatery, this creative technique transforms typically wasted outer lettuce leaves into a luxurious herbaceous emulsion. This is an smart way to cut down on leftovers while making something delicious and flexible.

The Reason Use External Lettuce Leaves?

Those outer leaves are nature’s protective packaging, guarding the delicate inside leaves. Although composting produce trimmings is one fundamental zero-waste practice, discovering new uses for them is additionally beneficial. Converting excess food into fertile soil prevents landfill buildup, where they may release greenhouse gases, which is a powerful climate concern.

It’s quite radical when you think over it: food rots and transforms into that perfect soil to feed more plants, thus closing this loop and respecting the cycle of growth.

However, with more than 30% surplus produce getting made compared to required, consuming precious resources wisely is essential. Minimizing waste not only conserves cash but also supports the increasingly sustainable lifestyle.

The Herb-Infused Emulsion Method

The versatile formula works with whatever variety of lettuce and seeds. Through incorporating a whole egg, one eliminate any hassle to repurpose the extra white. The result is an creamy, rich dressing that pairs beautifully with salads, grilled vegetables, grilled chicken, pasta, or rice.

Serves 2

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

• 100g unsalted butter
• 50g outer salad greens of 2 romaine or butter lettuce, washed and thoroughly dried
• 20 grams peeled roasted pistachios – light-colored seeds such as pine nuts help keep the vivid color, though any nuts can work
• 1 small whole egg

To Make the Side

• Two romaine or butter lettuces, halved longwise
• Extra-virgin olive oil, to taste
• Lemon juice or apple cider vinegar, to taste
• 1 generous bunch soft greens (such as chervil), leaves left whole, stalks finely minced

Instructions

First making the emulsion. Heat the fat in a medium pot, add the outer lettuce greens, place a lid and cook for about a minute, stirring a couple times, till they’ve softened. Pour this mixture into the jug of an stick processor, add the nuts and whole egg, then process till creamy. As necessary, incorporate more seeds to get the mayonnaise-like texture. Store in a sealed jar in the fridge for up to 3 days.

For assemble the salad, drizzle each gem portion with oil and acid, then season generously. Dress with a zigzag drizzle of the herb mayonnaise, then scatter with the herbs. Place on two plates and serve right away.