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Modeled after a well-known NYC restaurant, this groundbreaking method converts usually thrown-out external salad greens into an velvety herbaceous emulsion. This is a ingenious way to cut down on kitchen waste while creating something flavorful and adaptable.

Why Use External Salad Leaves?

These outer greens are the plant’s protective wrapping, shielding the delicate inside lettuce. While recycling vegetable trimmings is one basic sustainable practice, discovering creative uses for these parts is additionally beneficial. Converting surplus ingredients into fertile soil prevents landfill accumulation, where they may emit greenhouse gases, a potent climate issue.

It’s rather innovative if you think about it: food rots and transforms into that perfect growing medium to feed further plants, thereby closing this loop and respecting the cycle of growth.

Yet, given over thirty percent surplus food getting produced than needed, using precious ingredients wisely becomes essential. Reducing waste not only saves cash but also supports a more eco-friendly lifestyle.

The Green Emulsion Recipe

This versatile formula works with any type of lettuce and seeds. Through using one whole egg, one eliminate any need to use up an leftover egg white. The result is an smooth, rich dressing that pairs beautifully with salads, grilled veggies, seared chicken, noodles, or grains.

Serves 2

For the Herb “Mayonnaise” (Makes approximately 200 grams)

• 100g unsalted butter
• 50g external lettuce leaves from two romaine or butter lettuce, washed and dried
• 20g peeled salted pistachios – white seeds like cashews help keep the vivid green, but whatever nuts will work
• 1 small entire egg

For the Side

• 2 romaine or butter heads, halved longwise
• Extra-virgin olive oil, as needed
• Lemon juice or white-wine vinegar, as desired
• One small bunch soft greens (such as chervil), leaves picked intact, stems thinly chopped

Instructions

Begin by making the mayonnaise. Melt the fat in one medium saucepan, toss in the external lettuce greens, cover and wilt for approximately 60 seconds, stirring a couple times, until they’ve wilted. Pour this mixture into the container of a immersion processor, add the pistachios and whole egg, then blend till smooth. If needed, add extra nuts to get the mayonnaise-like consistency. Keep in an sealed container in the fridge for up to 3 days.

For assemble the salad, drizzle each gem portion with oil and lemon juice, then season generously. Coat with one tight drizzle of the herb mayonnaise, then top with the herbs. Place on two dishes and serve immediately.