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Modeled after an acclaimed NYC restaurant, this innovative technique turns often-discarded external salad greens into an velvety green emulsion. This is an smart approach to minimize leftovers while producing a condiment delicious and flexible.

The Reason Repurpose External Salad Leaves?

These outer leaves are nature’s protective wrapping, shielding the tender inner leaves. Although recycling produce scraps is a fundamental zero-waste practice, discovering creative uses for them is even more impactful. Converting excess ingredients into fertile soil prevents dump accumulation, where it may emit methane, which is a powerful environmental concern.

This is quite innovative when you think about it: produce decomposes and becomes the ideal growing medium to feed more plants, thereby completing this cycle and honoring the cycle of life.

However, given more than 30% surplus produce being produced compared to required, consuming valuable resources efficiently is crucial. Reducing waste not only conserves cash but also supports a more eco-friendly way of living.

The Herb-Infused Emulsion Method

The adaptable formula works with whatever type of lettuce and seeds. By using a entire egg, one eliminate the hassle to repurpose the extra egg white. The result is a smooth, rich dressing that works perfectly with salads, grilled vegetables, seared chicken, pasta, or rice.

Serves two

To Make the Herb Emulsion (Makes approximately 200g)

• 100 grams unsalted butter
• 50 grams external salad leaves of two little gems, rinsed and thoroughly dried
• 20g peeled salted nuts – light-colored seeds like pine nuts help maintain the bright green, but whatever seeds will do
• 1 small entire egg

To Make the Side

• Two little gem lettuces, halved lengthways
• Cold-pressed oil, to taste
• Lemon juice or white-wine vinegar, to taste
• One generous bunch soft greens (such as dill), leaves left intact, stalks finely chopped

Steps

First making the emulsion. Melt the butter in one small saucepan, toss in the outer salad leaves, cover and cook for about 60 seconds, stirring once or twice, till they’ve wilted. Pour this contents into the container of a stick processor, add the nuts and egg, then blend till creamy. If needed, incorporate more nuts to achieve a mayonnaise-like consistency. Store in a sealed jar in the refrigerator for as long as three days.

To prepare the dish, sprinkle each lettuce half with oil and acid, then salt liberally. Dress with one tight drizzle of the green mayonnaise, then scatter with the greens. Place on two plates and enjoy immediately.