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Modeled after a popular NYC eatery, this groundbreaking technique turns often-discarded external salad leaves into an velvety green emulsion. This is an smart approach to cut down on food waste while creating something tasty and versatile.

Why Repurpose External Salad Greens?

Those outer greens serve as the plant’s protective packaging, shielding the tender inner lettuce. While recycling vegetable trimmings is one basic zero-waste practice, finding creative uses for them is even more impactful. Turning excess ingredients into fertile soil prevents landfill accumulation, where it can emit greenhouse gases, which is a potent environmental concern.

This is quite radical when you consider over it: food rots and transforms into that ideal growing medium to feed further plants, thus closing the cycle and honoring the cycle of life.

However, with more than 30% surplus food getting made compared to needed, using precious resources wisely becomes crucial. Minimizing waste not only conserves cash but also supports the more eco-friendly way of living.

The Herb-Infused Emulsion Method

The versatile recipe works with whatever variety of salad greens and seeds. By incorporating a whole egg, you eliminate the hassle to use up an extra egg white. This outcome is an smooth, nutty sauce that works perfectly with salads, roasted veggies, grilled poultry, pasta, or rice.

Yields two

For the Green Emulsion (Yields approximately 200 grams)

• 100 grams unsalted butter
• 50g outer lettuce greens from 2 romaine or butter lettuce, washed and dried
• 20g shelled salted pistachios – light-colored nuts like cashews assist maintain the vivid color, but any seeds will do
• One medium entire egg

For the Side

• 2 romaine or butter lettuces, halved longwise
• Cold-pressed oil, to taste
• Fresh lime juice or apple cider vinegar, as desired
• One small bunch soft greens (like chives), leaves picked whole, stems finely chopped

Steps

First making the mayonnaise. Heat the fat in one small pot, toss in the outer salad leaves, place a lid and wilt for approximately 60 seconds, stirring once or twice, till they’ve wilted. Transfer the mixture into a jug of an stick blender, include the pistachios and whole egg, then blend till creamy. As necessary, add extra seeds to achieve a mayonnaise-like texture. Store in a airtight jar in the fridge for up to three days.

For prepare the salad, drizzle each gem half with olive oil and lemon juice, then season liberally. Coat with one tight pattern of the herb mayonnaise, then top with the herbs. Place on two dishes and serve immediately.