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Drawing from a well-known New York eatery, this groundbreaking technique transforms usually thrown-out outer salad leaves into an smooth green emulsion. This is an ingenious way to cut down on leftovers while producing a condiment flavorful and versatile.

The Reason Repurpose Outer Lettuce Greens?

These external greens serve as nature’s protective packaging, guarding the delicate inside lettuce. Although recycling produce trimmings is one basic sustainable practice, discovering new uses for them is even more impactful. Turning surplus ingredients into fertile soil prevents dump accumulation, where they may emit methane, which is a powerful climate concern.

This is rather innovative if you consider over it: food rots and transforms into that perfect growing medium to nourish more plants, thereby completing this loop and respecting the process of life.

However, with over 30% surplus produce being produced compared to needed, consuming valuable ingredients wisely is crucial. Reducing waste not only conserves money but also supports the more sustainable lifestyle.

This Green Emulsion Recipe

The versatile recipe functions with any type of salad greens and seeds. By using one entire egg, one avoid any hassle to repurpose the extra egg white. This result is an creamy, nutty dressing that pairs beautifully with greens, roasted vegetables, seared chicken, noodles, or grains.

Serves 2

For the Herb Emulsion (Makes about 200g)

• 100 grams butter
• 50 grams outer salad leaves from two romaine or butter lettuce, rinsed and dried
• 20g shelled salted pistachios – light-colored seeds like cashews assist keep the bright color, though any nuts can do
• One medium whole egg

To Make the Salad

• Two romaine or butter heads, halved longwise
• Cold-pressed olive oil, to taste
• Lemon juice or apple cider vinegar, as desired
• 1 small bunch soft herbs (like chervil), leaves left intact, stalks finely minced

Steps

First making the mayonnaise. Melt the fat in a small pot, add the outer salad leaves, place a lid and cook for approximately a minute, stirring once or twice, until they have wilted. Transfer the mixture into a jug of a stick blender, add the pistachios and whole egg, then blend until creamy. If needed, add more nuts to achieve the mayonnaise-like texture. Store in a airtight container in the refrigerator for as long as 3 days.

For assemble the salad, drizzle each gem half with oil and lemon juice, then season liberally. Dress with a tight drizzle of the herb mayonnaise, then scatter with the herbs. Place on 2 plates and enjoy immediately.