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Inspired by an acclaimed NYC restaurant, this innovative method turns often-discarded external salad leaves into a velvety green emulsion. It’s an brilliant approach to cut down on kitchen waste while producing something tasty and flexible.

Why Use Outer Lettuce Leaves?

These outer leaves are the plant’s protective wrapping, guarding the delicate inside leaves. Although recycling produce scraps is one fundamental sustainable habit, discovering new uses for them is even more impactful. Converting excess food into rich compost prevents dump accumulation, where they can release methane, which is a potent environmental concern.

It’s quite innovative when you think about it: food decomposes and transforms into the perfect growing medium to nourish more crops, thus completing the loop and respecting the process of life.

Yet, given over 30% surplus food being produced than needed, using valuable resources efficiently becomes essential. Reducing waste not only saves money but also promotes the increasingly sustainable way of living.

The Herb-Infused Emulsion Recipe

This versatile formula functions with any type of salad greens and seeds. Through incorporating a whole egg, you avoid any hassle to repurpose an extra white. This result is a creamy, rich sauce that pairs perfectly with salads, grilled vegetables, grilled chicken, pasta, or grains.

Serves two

For the Green Emulsion (Makes approximately 200g)

• 100g unsalted butter
• 50g outer salad leaves of 2 romaine or butter lettuce, washed and dried
• 20g shelled salted nuts – light-colored nuts like pine nuts assist maintain a vivid green, though whatever nuts will work
• One medium whole egg

For the Salad

• 2 romaine or butter heads, halved lengthways
• Extra-virgin oil, to taste
• Fresh lime juice or white-wine vinegar, as desired
• One generous handful soft greens (like chives), sprigs left intact, stems finely minced

Instructions

Begin by making the mayonnaise. Melt the fat in a medium pot, toss in the external salad leaves, cover and wilt for approximately 60 seconds, stirring once or twice, until they’ve wilted. Transfer the mixture into the jug of a stick processor, add the pistachios and egg, then process till creamy. As necessary, incorporate extra nuts to achieve a thick texture. Keep in a sealed container in the refrigerator for as long as 3 days.

For assemble the dish, drizzle each lettuce half with oil and lemon juice, then season liberally. Coat with one tight drizzle of the herb mayonnaise, then scatter with the greens. Place on two dishes and enjoy right away.