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Modeled after an acclaimed NYC eatery, the innovative method transforms often-discarded outer salad leaves into a smooth green “mayonnaise”. It’s an smart approach to cut down on kitchen waste while producing something flavorful and adaptable.

The Reason Repurpose Outer Lettuce Greens?

These external leaves are the plant’s protective packaging, shielding the tender inner lettuce. Although recycling produce trimmings is a basic zero-waste practice, discovering new uses for these parts is additionally impactful. Converting surplus food into fertile compost prevents dump buildup, where it may release greenhouse gases, which is a powerful environmental concern.

It’s quite innovative if you consider about it: food rots and transforms into that perfect soil to feed further crops, thereby completing this cycle and respecting nature’s process of growth.

However, with more than 30% surplus food getting made than needed, consuming precious resources wisely is crucial. Minimizing waste not only saves cash but also promotes the more sustainable lifestyle.

The Green Emulsion Method

This adaptable formula works with any variety of lettuce and nuts. By incorporating one whole egg, one avoid any hassle to repurpose the leftover white. This result is an smooth, nutty sauce that works perfectly with greens, roasted veggies, grilled chicken, pasta, or rice.

Serves two

To Make the Herb Emulsion (Yields approximately 200 grams)

• 100 grams butter
• 50 grams outer lettuce leaves of 2 little gems, rinsed and thoroughly dried
• 20g peeled salted nuts – white nuts such as pine nuts assist maintain the vivid color, though any nuts can do
• One medium whole egg

For the Side

• 2 little gem lettuces, halved longwise
• Extra-virgin oil, to taste
• Fresh lime juice or apple cider vinegar, as desired
• One generous bunch fresh herbs (like parsley), leaves left intact, stems finely minced

Steps

First making the emulsion. Heat the butter in a small pot, add the external lettuce greens, place a lid and wilt for about a minute, stirring a couple times, until they’ve wilted. Pour this mixture into the jug of an immersion blender, add the nuts and whole egg, then blend until smooth. If needed, add more nuts to achieve a thick consistency. Store in an airtight container in the fridge for up to 3 days.

For assemble the salad, sprinkle each gem portion with oil and acid, then salt liberally. Dress with one tight pattern of the herb mayonnaise, then scatter with the greens. Place on 2 dishes and serve right away.