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Drawing from a popular New York eatery, this groundbreaking technique turns usually thrown-out outer lettuce greens into a luxurious herbaceous emulsion. This is a smart way to cut down on leftovers while producing a condiment flavorful and versatile.

The Reason Use Outer Lettuce Greens?

Those external leaves serve as nature’s protective packaging, guarding the delicate inside lettuce. While composting vegetable trimmings is a fundamental zero-waste practice, discovering new applications for them is even more impactful. Turning surplus ingredients into rich soil prevents landfill buildup, where it may release methane, a powerful climate concern.

This is rather radical when you consider about it: food rots and transforms into that perfect growing medium to nourish more plants, thus completing the cycle and honoring the process of life.

However, with over 30% extra food getting produced than needed, consuming valuable resources wisely is crucial. Reducing waste not only saves money but also supports a more sustainable way of living.

The Green Emulsion Method

This versatile recipe functions with whatever variety of salad greens and nuts. Through incorporating one entire egg, you avoid the need to repurpose the leftover egg white. This result is an creamy, nutty sauce that pairs beautifully with salads, roasted veggies, grilled chicken, noodles, or grains.

Serves 2

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

• 100g butter
• 50g external lettuce leaves from two little gems, rinsed and dried
• 20g peeled salted nuts – light-colored seeds like pine nuts assist maintain the vivid green, though any seeds can work
• 1 small entire egg

For the Side

• Two romaine or butter heads, halved longwise
• Cold-pressed olive oil, to taste
• Fresh lime juice or white-wine vinegar, as desired
• 1 small bunch soft greens (such as parsley), leaves left intact, stalks finely chopped

Instructions

Begin by preparing the emulsion. Heat the butter in a medium saucepan, add the outer lettuce greens, cover and cook for approximately 60 seconds, mixing once or twice, till they have wilted. Transfer this contents into the container of an stick blender, add the pistachios and whole egg, then blend until creamy. If needed, incorporate extra nuts to get the thick texture. Keep in a airtight jar in the refrigerator for as long as three days.

To prepare the salad, drizzle each lettuce portion with oil and acid, then salt liberally. Coat with a zigzag pattern of the herb mayonnaise, then top with the herbs. Place on 2 dishes and enjoy immediately.