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Modeled after a popular New York eatery, this innovative method turns typically wasted outer salad greens into an smooth herbaceous emulsion. This is an ingenious way to cut down on kitchen waste while creating something tasty and adaptable.

Why Use External Salad Leaves?

These external greens serve as the plant’s natural packaging, shielding the delicate inside lettuce. While recycling produce scraps is a fundamental sustainable practice, finding creative uses for these parts is additionally impactful. Converting surplus food into fertile soil prevents landfill buildup, where they may release methane, a powerful climate issue.

This is quite radical if you think over it: food decomposes and transforms into that ideal growing medium to feed more crops, thereby completing the loop and honoring nature’s cycle of life.

However, with over 30% extra food getting made compared to needed, using valuable resources efficiently becomes crucial. Reducing leftovers not only saves money but also promotes the increasingly eco-friendly way of living.

This Green Emulsion Recipe

This versatile recipe works with whatever type of lettuce and nuts. By using a whole egg, you eliminate any need to use up an leftover egg white. The outcome is an creamy, nutty sauce that pairs perfectly with greens, roasted veggies, grilled chicken, pasta, or grains.

Serves 2

For the Herb “Mayonnaise” (Yields approximately 200g)

• 100g unsalted butter
• 50 grams external salad leaves of two romaine or butter lettuce, rinsed and dried
• 20 grams peeled salted nuts – white seeds such as blanched almonds assist keep the bright color, though any seeds can work
• 1 small entire egg

For the Side

• Two romaine or butter heads, split lengthways
• Extra-virgin oil, to taste
• Fresh lime juice or white-wine vinegar, as desired
• One generous handful soft greens (such as chervil), sprigs left intact, stalks finely chopped

Instructions

Begin by preparing the emulsion. Heat the fat in a medium saucepan, add the external salad leaves, place a lid and cook for about a minute, mixing once or twice, until they’ve wilted. Pour this mixture into a jug of an stick blender, include the nuts and whole egg, then blend until creamy. If needed, incorporate extra seeds to achieve a thick texture. Keep in a sealed container in the fridge for as long as 3 days.

To prepare the dish, drizzle each lettuce portion with oil and acid, then salt liberally. Coat with a tight drizzle of the herb emulsion, then scatter with the herbs. Place on two dishes and enjoy immediately.