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Inspired by an acclaimed New York eatery, this innovative technique converts often-discarded outer lettuce leaves into a velvety herbaceous “mayonnaise”. It’s a ingenious approach to cut down on food waste while producing something delicious and versatile.

The Reason Repurpose Outer Salad Greens?

Those outer greens serve as the plant’s protective wrapping, guarding the tender inside lettuce. Although composting produce scraps is a fundamental sustainable habit, discovering creative uses for them is additionally beneficial. Converting surplus ingredients into fertile compost prevents landfill buildup, where it may release methane, a powerful environmental issue.

This is rather innovative when you consider about it: food decomposes and becomes the perfect growing medium to nourish further plants, thus completing this cycle and respecting the process of growth.

However, given over thirty percent extra food being produced than needed, consuming valuable resources wisely becomes crucial. Reducing waste not only conserves money but also promotes the more eco-friendly way of living.

This Herb-Infused Emulsion Method

The versatile recipe works with whatever type of salad greens and nuts. By using a whole egg, one avoid any hassle to repurpose an leftover white. This outcome is a smooth, rich dressing that pairs beautifully with greens, roasted vegetables, grilled chicken, noodles, or rice.

Serves 2

For the Herb Emulsion (Yields about 200 grams)

• 100 grams unsalted butter
• 50 grams external salad leaves from 2 romaine or butter lettuce, rinsed and dried
• 20g peeled salted pistachios – light-colored seeds like blanched almonds help maintain a bright color, though any nuts can work
• One medium entire egg

For the Salad

• Two romaine or butter heads, split longwise
• Extra-virgin olive oil, to taste
• Lemon juice or apple cider vinegar, as desired
• One small bunch fresh herbs (like parsley), sprigs picked intact, stalks thinly chopped

Steps

Begin by preparing the emulsion. Heat the butter in one small pot, add the outer salad leaves, cover and cook for about 60 seconds, mixing a couple times, until they have wilted. Pour the contents into a jug of a stick blender, add the nuts and whole egg, then blend till smooth. As necessary, incorporate more nuts to get a mayonnaise-like consistency. Store in a sealed jar in the refrigerator for up to 3 days.

For prepare the dish, sprinkle each lettuce half with oil and lemon juice, then season liberally. Coat with one tight drizzle of the herb emulsion, then top with the greens. Place on 2 plates and serve right away.