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Inspired by an acclaimed New York eatery, this creative method turns typically wasted outer lettuce leaves into an velvety green emulsion. This is an smart approach to cut down on kitchen waste while creating something delicious and flexible.

Why Use Outer Lettuce Leaves?

These outer leaves are the plant’s natural wrapping, guarding the tender inner leaves. Although recycling vegetable scraps is one basic sustainable practice, finding creative applications for them is additionally impactful. Converting surplus food into rich soil avoids dump buildup, where it may release methane, a powerful climate issue.

This is rather innovative if you consider over it: food decomposes and becomes the perfect growing medium to feed further crops, thereby completing this cycle and respecting nature’s process of life.

However, with over 30% surplus food being produced than required, consuming precious resources wisely is essential. Reducing waste not only saves money but also promotes a more sustainable way of living.

The Green “Mayonnaise” Recipe

The versatile formula functions with whatever type of lettuce and nuts. Through incorporating a entire egg, you avoid any hassle to use up the extra egg white. The outcome is a creamy, nutty sauce that works beautifully with greens, grilled vegetables, grilled poultry, noodles, or grains.

Serves two

To Make the Green Emulsion (Yields about 200g)

• 100g unsalted butter
• 50g outer lettuce leaves of two romaine or butter lettuce, rinsed and dried
• 20g peeled salted nuts – light-colored nuts such as blanched almonds assist maintain the bright color, but any seeds will work
• 1 small entire egg

To Make the Side

• Two romaine or butter heads, halved longwise
• Extra-virgin oil, to taste
• Lemon juice or apple cider vinegar, to taste
• 1 small handful soft greens (such as chives), sprigs left intact, stalks finely minced

Instructions

Begin by preparing the mayonnaise. Melt the butter in a small pot, add the external lettuce leaves, cover and cook for about 60 seconds, mixing once or twice, till they’ve softened. Pour this contents into a container of a stick processor, add the nuts and egg, then process until creamy. If needed, add extra seeds to get a thick texture. Keep in an sealed jar in the fridge for as long as 3 days.

To prepare the salad, sprinkle each lettuce half with oil and acid, then salt generously. Dress with one tight drizzle of the herb emulsion, then scatter with the greens. Place on 2 dishes and serve right away.