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Inspired by an acclaimed NYC restaurant, this creative technique converts typically wasted external salad greens into an luxurious green emulsion. It’s an brilliant way to cut down on leftovers while creating something delicious and versatile.

Why Repurpose Outer Salad Leaves?

Those external leaves are nature’s protective packaging, shielding the tender inner leaves. While recycling produce scraps is one fundamental zero-waste practice, finding new uses for them is additionally beneficial. Turning excess ingredients into fertile compost prevents dump accumulation, where it can emit methane, which is a powerful climate issue.

This is quite innovative if you consider over it: food decomposes and becomes that perfect growing medium to nourish further plants, thereby completing the loop and honoring the cycle of life.

Yet, given more than thirty percent surplus food getting made than needed, using valuable resources wisely is essential. Reducing leftovers not only conserves cash but also supports a more sustainable way of living.

The Herb-Infused “Mayonnaise” Method

The adaptable recipe functions with any type of lettuce and nuts. By incorporating one whole egg, you avoid the hassle to use up an leftover white. The outcome is a smooth, rich sauce that pairs perfectly with greens, grilled veggies, grilled poultry, pasta, or rice.

Serves 2

For the Herb “Mayonnaise” (Makes about 200g)

• 100g unsalted butter
• 50g external lettuce leaves from 2 romaine or butter lettuce, washed and dried
• 20g shelled salted nuts – light-colored seeds such as cashews assist maintain the vivid green, though whatever nuts will work
• One medium whole egg

To Make the Side

• Two romaine or butter lettuces, split longwise
• Extra-virgin oil, to taste
• Lemon juice or apple cider vinegar, to taste
• 1 small handful soft herbs (such as chives), sprigs left intact, stems thinly minced

Steps

Begin by preparing the emulsion. Heat the fat in a medium pot, toss in the outer salad leaves, place a lid and cook for about a minute, mixing once or twice, until they’ve wilted. Pour the mixture into the jug of an immersion blender, add the nuts and whole egg, then process till creamy. If needed, add more seeds to achieve a thick consistency. Keep in a sealed container in the fridge for up to 3 days.

For prepare the dish, sprinkle each gem half with oil and lemon juice, then season liberally. Dress with one tight drizzle of the green emulsion, then top with the herbs. Place on 2 plates and serve right away.