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Modeled after a well-known NYC eatery, the groundbreaking technique turns typically wasted external salad leaves into an smooth green emulsion. It’s an ingenious way to reduce kitchen waste while creating something delicious and flexible.

Why Use External Salad Greens?

Those outer leaves are the plant’s natural wrapping, guarding the tender inside lettuce. Although composting produce trimmings is one fundamental sustainable practice, finding creative uses for them is additionally beneficial. Converting excess food into rich soil prevents landfill accumulation, where they may emit methane, which is a powerful climate issue.

It’s rather innovative if you think about it: produce rots and becomes the ideal growing medium to feed further crops, thereby closing the loop and respecting the process of growth.

Yet, with over 30% surplus food getting made compared to needed, consuming valuable resources wisely becomes essential. Minimizing waste not only conserves cash but also supports a increasingly sustainable way of living.

The Herb-Infused “Mayonnaise” Method

This adaptable formula functions with any type of lettuce and seeds. By using a whole egg, one avoid any need to repurpose the leftover egg white. This result is a creamy, nutty dressing that pairs beautifully with greens, roasted veggies, grilled chicken, noodles, or grains.

Serves two

For the Green Emulsion (Yields about 200g)

• 100 grams unsalted butter
• 50 grams outer lettuce leaves from 2 little gems, rinsed and thoroughly dried
• 20 grams peeled salted nuts – light-colored seeds such as pine nuts help maintain the bright color, though whatever seeds will work
• One medium whole egg

To Make the Side

• 2 romaine or butter heads, split longwise
• Extra-virgin olive oil, to taste
• Lemon juice or apple cider vinegar, as desired
• 1 small bunch soft greens (like chives), sprigs left whole, stems thinly minced

Instructions

Begin by preparing the mayonnaise. Heat the fat in a small saucepan, toss in the external lettuce leaves, cover and cook for about a minute, mixing a couple times, until they’ve wilted. Transfer the contents into the container of an immersion processor, include the pistachios and whole egg, then process until smooth. If needed, add extra seeds to get the thick texture. Store in an airtight jar in the fridge for up to 3 days.

To assemble the dish, sprinkle each gem portion with olive oil and lemon juice, then season generously. Dress with a tight drizzle of the green mayonnaise, then scatter with the herbs. Arrange on two plates and enjoy right away.