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Drawing from an acclaimed NYC restaurant, the groundbreaking method converts usually thrown-out outer lettuce greens into an velvety green “mayonnaise”. This is an brilliant approach to reduce food waste while making something flavorful and flexible.

Why Use Outer Salad Leaves?

Those external leaves serve as the plant’s protective packaging, guarding the delicate inside leaves. While recycling produce trimmings is a fundamental sustainable habit, discovering creative uses for these parts is additionally beneficial. Turning surplus food into fertile compost prevents dump accumulation, where they may release methane, a powerful environmental issue.

It’s quite radical if you think over it: produce decomposes and becomes the ideal growing medium to feed further crops, thereby completing this cycle and honoring the cycle of growth.

However, with more than 30% extra produce getting made than needed, using valuable ingredients wisely is essential. Minimizing waste not only saves money but also supports the increasingly sustainable way of living.

The Herb-Infused Emulsion Recipe

The adaptable formula functions with whatever type of lettuce and seeds. By using a entire egg, you avoid the need to use up the leftover white. The result is a smooth, nutty sauce that works beautifully with greens, roasted veggies, grilled poultry, pasta, or rice.

Yields 2

To Make the Herb Emulsion (Yields approximately 200 grams)

• 100g unsalted butter
• 50g external salad leaves from two little gems, rinsed and thoroughly dried
• 20 grams shelled roasted nuts – white nuts like cashews assist keep the vivid color, though whatever nuts can work
• One medium entire egg

For the Salad

• Two romaine or butter lettuces, split lengthways
• Extra-virgin olive oil, as needed
• Lemon juice or white-wine vinegar, as desired
• 1 generous bunch soft greens (like dill), leaves picked intact, stalks finely minced

Instructions

First preparing the emulsion. Heat the butter in a small pot, add the outer lettuce leaves, place a lid and cook for approximately 60 seconds, mixing once or twice, till they’ve softened. Pour this contents into a container of a stick blender, add the pistachios and whole egg, then blend until smooth. As necessary, add extra seeds to achieve a thick consistency. Keep in an sealed jar in the fridge for as long as three days.

To assemble the salad, sprinkle each gem portion with oil and lemon juice, then salt liberally. Coat with one tight drizzle of the green emulsion, then top with the greens. Place on 2 dishes and enjoy right away.