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Inspired by an acclaimed NYC restaurant, the creative technique converts typically wasted external salad greens into a luxurious herbaceous emulsion. This is a ingenious approach to reduce food waste while creating something tasty and adaptable.

The Reason Use External Salad Greens?

Those outer greens are nature’s natural wrapping, guarding the delicate inner lettuce. Although recycling vegetable trimmings is a basic sustainable practice, finding creative uses for these parts is additionally impactful. Converting excess food into rich compost prevents landfill accumulation, where it can release methane, a powerful environmental issue.

This is rather radical when you consider about it: produce decomposes and transforms into that perfect soil to feed further plants, thus closing the cycle and respecting the cycle of growth.

However, with over 30% surplus food being made than needed, using precious ingredients wisely becomes crucial. Minimizing waste not only conserves cash but also promotes a more eco-friendly way of living.

The Green “Mayonnaise” Recipe

The versatile formula functions with any variety of salad greens and seeds. Through incorporating one entire egg, you avoid any need to use up the leftover white. The outcome is a creamy, rich sauce that works beautifully with greens, grilled veggies, seared chicken, noodles, or grains.

Yields two

To Make the Herb Emulsion (Makes about 200 grams)

• 100g unsalted butter
• 50g external lettuce greens from 2 romaine or butter lettuce, rinsed and thoroughly dried
• 20g shelled salted nuts – light-colored nuts such as cashews help keep the vivid green, but whatever nuts will work
• 1 medium whole egg

For the Salad

• 2 little gem heads, split lengthways
• Cold-pressed olive oil, as needed
• Lemon juice or apple cider vinegar, to taste
• One small bunch soft greens (like dill), sprigs picked intact, stalks finely minced

Instructions

Begin by preparing the mayonnaise. Melt the butter in one medium pot, add the outer lettuce greens, cover and cook for approximately a minute, stirring once or twice, until they’ve softened. Pour this contents into the jug of a immersion blender, add the nuts and egg, then process till creamy. As necessary, incorporate extra seeds to achieve the thick consistency. Store in a sealed container in the refrigerator for up to three days.

To prepare the dish, drizzle each lettuce half with oil and acid, then season liberally. Coat with a tight pattern of the green emulsion, then scatter with the herbs. Arrange on 2 dishes and serve immediately.