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Inspired by a well-known New York restaurant, this creative method transforms usually thrown-out outer lettuce leaves into an smooth herbaceous emulsion. This is an ingenious approach to cut down on kitchen waste while making something flavorful and versatile.

The Reason Repurpose Outer Salad Greens?

These outer leaves serve as nature’s protective packaging, guarding the delicate inner leaves. Although composting produce scraps is a fundamental zero-waste practice, finding creative uses for these parts is even more beneficial. Converting excess food into fertile soil prevents dump accumulation, where it can release methane, a potent climate issue.

It’s rather radical when you think about it: food decomposes and becomes the perfect soil to feed more crops, thus closing this cycle and respecting nature’s cycle of life.

However, with more than 30% extra produce getting made than needed, using valuable ingredients wisely becomes crucial. Reducing waste not only conserves money but also promotes the more sustainable way of living.

The Herb-Infused “Mayonnaise” Recipe

This versatile recipe works with whatever variety of salad greens and nuts. By using a entire egg, you eliminate the need to use up the leftover white. The outcome is a creamy, nutty dressing that pairs beautifully with greens, roasted vegetables, seared chicken, noodles, or grains.

Yields 2

To Make the Green Emulsion (Makes about 200 grams)

• 100 grams butter
• 50 grams outer lettuce leaves from two little gems, washed and dried
• 20g peeled roasted pistachios – white nuts such as cashews assist maintain a vivid green, but any seeds can do
• 1 medium whole egg

To Make the Salad

• Two little gem heads, split longwise
• Extra-virgin oil, as needed
• Lemon juice or apple cider vinegar, as desired
• 1 generous handful soft herbs (like chives), leaves left intact, stalks thinly chopped

Steps

Begin by preparing the emulsion. Melt the fat in a medium pot, add the external salad leaves, place a lid and cook for approximately 60 seconds, mixing once or twice, till they have wilted. Transfer this mixture into a jug of a immersion processor, include the nuts and whole egg, then blend till smooth. If needed, incorporate more nuts to achieve the thick consistency. Keep in an airtight container in the fridge for as long as three days.

For prepare the dish, drizzle each gem half with olive oil and acid, then season liberally. Dress with a zigzag pattern of the green mayonnaise, then top with the herbs. Place on 2 plates and serve immediately.