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Modeled after a popular New York restaurant, the creative method converts often-discarded external lettuce greens into a luxurious green emulsion. This is a smart way to cut down on food waste while making a condiment flavorful and versatile.

The Reason Use Outer Lettuce Leaves?

Those external greens serve as the plant’s natural wrapping, guarding the tender inner leaves. Although composting produce scraps is a fundamental sustainable habit, discovering creative uses for these parts is additionally impactful. Turning surplus ingredients into rich soil prevents dump accumulation, where they can release methane, a powerful climate issue.

It’s rather radical if you think over it: produce decomposes and becomes the perfect growing medium to nourish more crops, thus completing this cycle and honoring nature’s process of life.

Yet, given over thirty percent surplus food being made than required, consuming valuable ingredients wisely becomes essential. Minimizing waste not only conserves money but also supports the more eco-friendly way of living.

This Green Emulsion Method

The adaptable formula functions with any type of lettuce and nuts. Through using one whole egg, you avoid any hassle to repurpose an extra egg white. The result is an smooth, nutty dressing that pairs perfectly with greens, roasted veggies, seared poultry, noodles, or rice.

Yields two

For the Herb Emulsion (Makes approximately 200g)

• 100g butter
• 50g external lettuce greens of 2 little gems, washed and dried
• 20g peeled roasted pistachios – white nuts such as cashews help keep a bright green, but whatever seeds will work
• One small whole egg

To Make the Salad

• 2 little gem heads, split lengthways
• Cold-pressed oil, as needed
• Lemon juice or apple cider vinegar, as desired
• 1 small bunch fresh herbs (such as dill), sprigs left whole, stems thinly minced

Steps

Begin by preparing the emulsion. Heat the butter in one small pot, add the external lettuce greens, cover and wilt for about 60 seconds, stirring once or twice, till they’ve softened. Transfer this contents into a jug of a stick blender, add the nuts and egg, then blend until smooth. As necessary, add extra seeds to achieve a thick consistency. Store in an sealed jar in the fridge for as long as 3 days.

To prepare the dish, sprinkle each gem portion with oil and lemon juice, then season liberally. Coat with one tight drizzle of the green emulsion, then scatter with the herbs. Place on two dishes and enjoy immediately.