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Inspired by a popular NYC eatery, this innovative technique turns usually thrown-out external salad greens into a smooth herbaceous “mayonnaise”. This is an brilliant approach to cut down on food waste while making something delicious and flexible.

Why Use External Lettuce Leaves?

These outer greens serve as nature’s protective wrapping, guarding the delicate inside leaves. While recycling produce trimmings is a basic zero-waste practice, finding creative uses for them is even more beneficial. Converting excess ingredients into rich soil prevents landfill buildup, where they may emit greenhouse gases, a powerful climate concern.

This is quite radical when you consider about it: produce rots and transforms into the perfect soil to feed more crops, thereby closing this cycle and honoring the cycle of life.

However, with more than 30% extra food getting made compared to required, using precious resources wisely becomes essential. Reducing leftovers not only conserves cash but also supports the more sustainable way of living.

The Green Emulsion Method

This versatile formula works with whatever variety of salad greens and nuts. Through incorporating one whole egg, you avoid any hassle to repurpose the leftover egg white. The outcome is an smooth, rich sauce that works beautifully with salads, grilled vegetables, grilled poultry, noodles, or grains.

Yields two

To Make the Herb Emulsion (Makes approximately 200 grams)

• 100g unsalted butter
• 50g outer salad leaves from 2 little gems, washed and dried
• 20 grams peeled salted pistachios – light-colored seeds such as blanched almonds assist maintain the vivid color, though whatever seeds will work
• One small entire egg

To Make the Salad

• Two romaine or butter lettuces, halved lengthways
• Extra-virgin oil, as needed
• Fresh lime juice or apple cider vinegar, to taste
• One generous handful fresh herbs (such as chives), leaves picked intact, stems thinly chopped

Steps

First making the emulsion. Heat the butter in a small saucepan, toss in the outer salad greens, place a lid and cook for about 60 seconds, mixing once or twice, till they’ve wilted. Pour the contents into the jug of a immersion processor, include the pistachios and whole egg, then process till smooth. As necessary, incorporate extra seeds to get a thick consistency. Keep in a airtight container in the fridge for up to 3 days.

To assemble the salad, sprinkle each gem half with oil and acid, then salt generously. Coat with one zigzag pattern of the green mayonnaise, then scatter with the greens. Arrange on 2 dishes and serve right away.