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Inspired by an acclaimed NYC restaurant, the groundbreaking method converts often-discarded outer salad leaves into a smooth herbaceous emulsion. It’s an smart way to minimize kitchen waste while making a condiment flavorful and adaptable.

The Reason Use External Salad Leaves?

These external greens are the plant’s natural packaging, shielding the delicate inside lettuce. Although composting produce trimmings is one basic zero-waste practice, finding new uses for these parts is even more impactful. Converting surplus food into rich compost prevents dump buildup, where it may emit methane, which is a powerful climate concern.

This is rather innovative if you consider about it: food rots and becomes the perfect soil to feed further crops, thereby closing this cycle and honoring the cycle of life.

However, with more than 30% surplus food being made compared to required, using valuable resources wisely is crucial. Minimizing waste not only conserves cash but also supports the increasingly sustainable lifestyle.

The Green “Mayonnaise” Method

The adaptable recipe works with any type of salad greens and seeds. Through incorporating one whole egg, you avoid any hassle to use up the extra white. This outcome is an creamy, nutty dressing that works perfectly with salads, roasted vegetables, grilled poultry, pasta, or grains.

Serves two

For the Herb Emulsion (Makes approximately 200 grams)

• 100 grams butter
• 50g external lettuce leaves of two little gems, washed and thoroughly dried
• 20g peeled salted nuts – light-colored nuts like blanched almonds help maintain the bright color, though any nuts can work
• 1 small whole egg

For the Side

• Two romaine or butter heads, split longwise
• Extra-virgin oil, as needed
• Fresh lime juice or apple cider vinegar, to taste
• One generous bunch fresh greens (like chervil), leaves picked whole, stems finely minced

Steps

Begin by preparing the mayonnaise. Melt the fat in a small pot, add the external salad greens, cover and cook for about 60 seconds, stirring once or twice, until they’ve wilted. Transfer this contents into the container of an stick processor, add the pistachios and egg, then process till creamy. As necessary, add more nuts to achieve a mayonnaise-like texture. Store in an sealed jar in the fridge for as long as 3 days.

For prepare the salad, sprinkle each gem half with oil and lemon juice, then salt liberally. Coat with one zigzag pattern of the herb emulsion, then scatter with the greens. Place on two dishes and serve immediately.