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Modeled after a well-known NYC restaurant, this creative method transforms typically wasted outer salad greens into an velvety green emulsion. This is an smart approach to reduce food waste while producing something delicious and versatile.

Why Repurpose Outer Salad Leaves?

These outer leaves are the plant’s protective packaging, guarding the delicate inner lettuce. Although recycling vegetable scraps is one basic zero-waste practice, discovering creative applications for these parts is even more beneficial. Turning excess food into rich compost avoids landfill buildup, where it may emit greenhouse gases, which is a potent environmental issue.

It’s rather innovative if you consider over it: food decomposes and transforms into that ideal soil to nourish further crops, thereby completing this cycle and honoring nature’s process of growth.

Yet, given more than 30% extra produce being produced compared to needed, consuming valuable ingredients efficiently becomes crucial. Minimizing waste not only saves money but also supports a more eco-friendly lifestyle.

This Herb-Infused Emulsion Method

This adaptable recipe works with any variety of salad greens and nuts. Through using a entire egg, one avoid any need to use up the extra egg white. The result is an smooth, nutty dressing that pairs perfectly with greens, roasted vegetables, seared chicken, noodles, or rice.

Yields 2

To Make the Green “Mayonnaise” (Yields approximately 200g)

• 100 grams unsalted butter
• 50g external lettuce greens from two romaine or butter lettuce, rinsed and thoroughly dried
• 20 grams peeled salted nuts – white seeds like blanched almonds help keep the bright green, but whatever nuts will work
• 1 medium whole egg

For the Salad

• Two little gem lettuces, halved lengthways
• Extra-virgin oil, to taste
• Lemon juice or white-wine vinegar, as desired
• 1 small bunch soft herbs (like dill), sprigs left whole, stems thinly chopped

Instructions

First making the emulsion. Heat the fat in one small pot, toss in the outer salad leaves, place a lid and cook for about 60 seconds, mixing a couple times, until they have softened. Transfer this mixture into a container of a stick blender, include the pistachios and whole egg, then process till smooth. If needed, add extra seeds to get a mayonnaise-like texture. Store in a airtight jar in the fridge for as long as 3 days.

To assemble the salad, sprinkle each lettuce portion with oil and lemon juice, then salt generously. Dress with a tight pattern of the green emulsion, then scatter with the herbs. Place on 2 dishes and serve right away.