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Inspired by a popular NYC restaurant, the innovative technique transforms often-discarded outer lettuce greens into a smooth green “mayonnaise”. It’s a brilliant way to minimize kitchen waste while producing a condiment flavorful and versatile.

Why Use External Salad Greens?

These outer leaves serve as the plant’s protective packaging, shielding the tender inside lettuce. Although recycling produce trimmings is a fundamental zero-waste habit, discovering creative applications for these parts is even more beneficial. Turning surplus food into fertile soil avoids landfill buildup, where they can emit methane, a powerful environmental concern.

This is quite radical if you consider over it: food decomposes and transforms into the ideal growing medium to feed further plants, thus completing this loop and honoring the process of growth.

However, with over 30% surplus food getting produced compared to required, consuming valuable resources wisely becomes essential. Reducing waste not only saves cash but also supports the increasingly eco-friendly way of living.

The Herb-Infused Emulsion Recipe

The adaptable recipe works with any variety of salad greens and seeds. By using a entire egg, one eliminate the need to repurpose an leftover egg white. The outcome is an smooth, nutty dressing that pairs beautifully with greens, grilled veggies, seared chicken, noodles, or grains.

Yields 2

For the Green Emulsion (Yields about 200 grams)

• 100g unsalted butter
• 50g external salad leaves of 2 little gems, rinsed and thoroughly dried
• 20g peeled roasted nuts – light-colored nuts such as cashews assist keep a bright green, though any nuts will work
• 1 small whole egg

For the Side

• Two romaine or butter heads, halved longwise
• Extra-virgin olive oil, as needed
• Fresh lime juice or white-wine vinegar, as desired
• One small bunch soft herbs (such as chives), leaves picked whole, stems thinly minced

Steps

First preparing the mayonnaise. Melt the butter in one medium pot, add the external lettuce leaves, cover and wilt for approximately 60 seconds, mixing a couple times, till they have softened. Transfer this mixture into a jug of an stick processor, include the nuts and whole egg, then blend until smooth. If needed, incorporate extra seeds to achieve the mayonnaise-like texture. Store in an sealed container in the fridge for up to three days.

To assemble the salad, sprinkle each gem portion with olive oil and lemon juice, then season generously. Coat with a zigzag pattern of the herb emulsion, then scatter with the herbs. Arrange on two plates and serve right away.