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Inspired by a well-known NYC restaurant, the creative method converts typically wasted outer lettuce greens into a luxurious herbaceous “mayonnaise”. This is an ingenious approach to cut down on kitchen waste while producing something tasty and versatile.

The Reason Use External Salad Greens?

These outer greens serve as nature’s natural wrapping, shielding the delicate inside leaves. Although composting produce trimmings is one fundamental zero-waste practice, finding new uses for these parts is even more beneficial. Turning surplus food into fertile soil avoids dump buildup, where it can emit greenhouse gases, a powerful climate concern.

This is rather innovative if you think over it: food decomposes and becomes that perfect growing medium to feed more crops, thus closing the loop and respecting the cycle of life.

Yet, with over thirty percent surplus produce getting produced than required, using precious ingredients efficiently becomes crucial. Reducing waste not only conserves money but also supports a more sustainable way of living.

The Green Emulsion Method

This versatile formula works with whatever type of lettuce and seeds. By using one whole egg, one avoid any hassle to use up the leftover white. This outcome is a smooth, rich sauce that pairs perfectly with salads, grilled vegetables, grilled poultry, noodles, or grains.

Serves 2

To Make the Herb Emulsion (Makes about 200g)

• 100 grams unsalted butter
• 50g outer lettuce greens of two little gems, washed and thoroughly dried
• 20g peeled roasted pistachios – light-colored seeds like blanched almonds help maintain a bright green, though any seeds will work
• 1 medium whole egg

For the Salad

• Two romaine or butter lettuces, split lengthways
• Extra-virgin oil, as needed
• Lemon juice or apple cider vinegar, as desired
• 1 small bunch fresh herbs (such as chives), sprigs picked whole, stalks thinly minced

Instructions

Begin by preparing the emulsion. Melt the fat in one small pot, toss in the external salad greens, cover and cook for about a minute, mixing once or twice, till they’ve wilted. Pour the contents into the jug of a immersion blender, add the pistachios and egg, then blend till smooth. As necessary, add extra nuts to get the mayonnaise-like texture. Store in an sealed container in the refrigerator for as long as 3 days.

For assemble the salad, drizzle each lettuce portion with oil and lemon juice, then salt generously. Coat with a zigzag drizzle of the herb mayonnaise, then scatter with the herbs. Place on 2 dishes and enjoy right away.