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Modeled after a popular New York restaurant, the groundbreaking method transforms typically wasted external salad leaves into an velvety herbaceous emulsion. This is a ingenious approach to minimize kitchen waste while making something delicious and adaptable.

The Reason Repurpose External Lettuce Greens?

Those external greens are the plant’s natural packaging, guarding the delicate inside lettuce. Although recycling vegetable scraps is one basic zero-waste practice, discovering creative uses for them is even more beneficial. Turning excess food into fertile compost prevents landfill buildup, where they may emit greenhouse gases, which is a potent environmental concern.

This is quite innovative when you think over it: food decomposes and transforms into that ideal soil to nourish further plants, thus completing this loop and honoring nature’s process of life.

Yet, given over 30% extra produce getting made compared to needed, consuming valuable resources wisely is essential. Minimizing leftovers not only saves cash but also supports a more sustainable way of living.

This Herb-Infused Emulsion Method

The adaptable recipe works with whatever variety of lettuce and seeds. Through incorporating a whole egg, one avoid any need to use up an leftover white. The result is a smooth, nutty dressing that pairs perfectly with salads, roasted veggies, grilled poultry, noodles, or rice.

Serves 2

For the Herb Emulsion (Makes approximately 200 grams)

• 100g unsalted butter
• 50 grams outer lettuce greens of 2 romaine or butter lettuce, rinsed and dried
• 20g peeled salted pistachios – white nuts such as blanched almonds help maintain a vivid color, though any seeds can do
• One medium whole egg

To Make the Salad

• 2 romaine or butter lettuces, split longwise
• Cold-pressed oil, as needed
• Fresh lime juice or white-wine vinegar, to taste
• 1 small handful soft herbs (such as chives), sprigs picked intact, stems thinly chopped

Instructions

First making the emulsion. Melt the butter in one medium pot, add the outer lettuce leaves, cover and wilt for approximately a minute, stirring once or twice, till they have softened. Pour this mixture into the jug of a stick processor, add the pistachios and whole egg, then process until creamy. As necessary, incorporate extra seeds to achieve a thick consistency. Store in a airtight jar in the refrigerator for as long as 3 days.

To prepare the dish, drizzle each gem portion with olive oil and lemon juice, then season generously. Coat with one tight drizzle of the herb mayonnaise, then top with the greens. Place on 2 plates and enjoy immediately.