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Inspired by an acclaimed New York restaurant, the groundbreaking technique turns usually thrown-out external lettuce leaves into an luxurious herbaceous “mayonnaise”. This is a smart way to minimize leftovers while making something flavorful and versatile.

Why Repurpose Outer Salad Greens?

These outer leaves serve as the plant’s natural packaging, guarding the delicate inside lettuce. While composting vegetable trimmings is a fundamental sustainable practice, discovering new applications for them is even more beneficial. Turning excess food into fertile compost prevents landfill buildup, where they may emit methane, a potent climate concern.

It’s rather radical if you think over it: food rots and becomes that ideal growing medium to feed further plants, thereby closing the loop and respecting nature’s cycle of growth.

Yet, given over 30% extra food getting produced than needed, using precious resources wisely becomes essential. Minimizing leftovers not only saves money but also promotes a more sustainable lifestyle.

This Herb-Infused Emulsion Recipe

This versatile formula works with whatever type of salad greens and nuts. By incorporating a whole egg, you eliminate any hassle to repurpose an extra white. This result is a smooth, nutty sauce that pairs beautifully with greens, grilled vegetables, seared chicken, noodles, or rice.

Yields 2

To Make the Herb Emulsion (Yields about 200g)

• 100 grams unsalted butter
• 50g external lettuce leaves from 2 romaine or butter lettuce, washed and dried
• 20g peeled roasted pistachios – light-colored seeds such as pine nuts help keep the bright green, but any seeds will work
• One small entire egg

For the Side

• 2 romaine or butter heads, halved lengthways
• Cold-pressed olive oil, as needed
• Fresh lime juice or white-wine vinegar, to taste
• One generous bunch soft greens (like parsley), leaves picked intact, stems finely minced

Instructions

Begin by preparing the mayonnaise. Melt the fat in one small saucepan, toss in the external lettuce leaves, cover and wilt for about 60 seconds, mixing a couple times, till they’ve softened. Pour the contents into a container of an stick processor, add the nuts and egg, then blend till creamy. As necessary, incorporate more nuts to achieve a thick consistency. Keep in an airtight container in the fridge for up to three days.

For assemble the dish, sprinkle each lettuce portion with olive oil and lemon juice, then season generously. Coat with one zigzag drizzle of the green emulsion, then top with the herbs. Arrange on two plates and serve right away.