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Inspired by a well-known NYC eatery, the groundbreaking technique converts typically wasted outer lettuce greens into a smooth herbaceous emulsion. It’s a ingenious way to minimize kitchen waste while producing a condiment flavorful and adaptable.

Why Use External Salad Greens?

These outer greens serve as the plant’s natural wrapping, shielding the delicate inner lettuce. Although recycling produce trimmings is a basic sustainable practice, discovering new applications for these parts is additionally beneficial. Converting excess ingredients into fertile soil avoids dump accumulation, where it can release greenhouse gases, a powerful environmental concern.

It’s quite radical when you consider over it: food decomposes and becomes the ideal soil to feed more plants, thereby completing the loop and respecting the process of growth.

Yet, given over 30% surplus food being made compared to required, 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

This versatile recipe works with whatever variety of salad greens and nuts. Through using one entire egg, one avoid the need to use up the leftover egg white. This outcome is an smooth, rich dressing that works perfectly with greens, grilled vegetables, seared chicken, noodles, or grains.

Serves 2

For the Herb Emulsion (Yields about 200g)

• 100 grams unsalted butter
• 50 grams external lettuce leaves from 2 little gems, rinsed and thoroughly dried
• 20g shelled salted pistachios – white nuts such as blanched almonds help maintain a bright color, though whatever seeds can do
• One medium entire egg

To Make the Salad

• Two romaine or butter heads, halved lengthways
• Extra-virgin oil, to taste
• Lemon juice or apple cider vinegar, as desired
• One generous handful fresh herbs (such as chives), sprigs picked intact, stalks thinly minced

Instructions

Begin by preparing the emulsion. Melt the butter in a medium pot, toss in the external lettuce greens, cover and cook for approximately a minute, mixing once or twice, till they’ve wilted. Pour this mixture into the jug of an immersion blender, add the nuts and egg, then process until smooth. As necessary, incorporate more nuts to get a thick consistency. Keep in an airtight container in the fridge for up to 3 days.

To prepare the dish, drizzle each lettuce half with olive oil and lemon juice, then season generously. Coat with a tight drizzle of the green mayonnaise, then top with the greens. Place on two plates and enjoy right away.