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Drawing from an acclaimed NYC eatery, this innovative technique converts usually thrown-out outer salad leaves into a smooth green “mayonnaise”. This is an brilliant approach to minimize food waste while producing a condiment flavorful and versatile.

The Reason Use Outer Salad Greens?

These outer greens are the plant’s protective packaging, guarding the tender inner leaves. Although composting vegetable scraps is one fundamental zero-waste practice, finding creative applications for these parts is even more beneficial. Turning surplus food into fertile compost prevents landfill accumulation, where it may release greenhouse gases, a powerful climate issue.

This is rather innovative when you think about it: food rots and transforms into that ideal growing medium to nourish more crops, thus closing this cycle and honoring nature’s process of growth.

Yet, given over 30% surplus produce being made than required, using precious ingredients wisely becomes crucial. Reducing waste not only conserves cash but also promotes the more eco-friendly way of living.

The Herb-Infused Emulsion Recipe

This versatile recipe functions with whatever variety of lettuce and nuts. Through incorporating a entire egg, one eliminate any hassle to use up the extra white. The result is a smooth, rich sauce that pairs beautifully with greens, grilled vegetables, seared chicken, pasta, or rice.

Serves 2

To Make the Green Emulsion (Makes approximately 200 grams)

• 100 grams butter
• 50 grams external salad leaves of two little gems, washed and dried
• 20g shelled salted nuts – light-colored seeds like cashews help maintain the bright green, though any seeds will work
• 1 small entire egg

For the Side

• 2 romaine or butter lettuces, halved longwise
• Extra-virgin oil, to taste
• Fresh lime juice or white-wine vinegar, to taste
• 1 small handful fresh herbs (like parsley), leaves left intact, stems thinly chopped

Instructions

First preparing the emulsion. Heat the butter in one small pot, toss in the outer salad greens, cover and wilt for approximately 60 seconds, stirring once or twice, till they’ve wilted. Pour the mixture into the jug of an immersion blender, include the nuts and egg, then process till smooth. As necessary, add more nuts to achieve the thick texture. Keep in a sealed jar in the refrigerator for up to three days.

To assemble the dish, sprinkle each lettuce half with oil and lemon juice, then salt liberally. Coat with a zigzag drizzle of the herb emulsion, then scatter with the herbs. Place on two plates and enjoy right away.