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Modeled after an acclaimed NYC eatery, this innovative method turns typically wasted outer salad leaves into a luxurious green emulsion. This is an smart approach to cut down on kitchen waste while creating something flavorful and versatile.

The Reason Use External Salad Greens?

These outer greens serve as nature’s natural wrapping, shielding the delicate inner lettuce. Although recycling produce trimmings is a fundamental zero-waste practice, discovering new applications for them is even more beneficial. Turning surplus ingredients into fertile soil prevents landfill buildup, where it may emit methane, a powerful environmental concern.

It’s rather radical when you consider over it: food rots and transforms into that perfect growing medium to nourish further plants, thereby completing this loop and honoring the cycle of life.

Yet, given over thirty percent surplus food getting made compared to needed, consuming precious resources efficiently is crucial. Reducing leftovers not only conserves cash but also supports the increasingly sustainable way of living.

This Herb-Infused “Mayonnaise” Method

The adaptable formula works with any variety of salad greens and seeds. By using one entire egg, one eliminate any need to repurpose the extra white. The result is an smooth, rich sauce that works perfectly with salads, grilled vegetables, seared chicken, pasta, or rice.

Yields 2

To Make the Green “Mayonnaise” (Yields approximately 200g)

• 100 grams unsalted butter
• 50 grams external lettuce greens of 2 romaine or butter lettuce, washed and thoroughly dried
• 20g peeled roasted nuts – light-colored nuts like pine nuts help keep the vivid green, though any nuts will work
• 1 medium whole egg

To Make the Salad

• 2 romaine or butter lettuces, halved longwise
• Extra-virgin oil, as needed
• Lemon juice or white-wine vinegar, to taste
• 1 small bunch fresh greens (like chives), sprigs left whole, stalks thinly chopped

Instructions

First making the emulsion. Heat the butter in one small pot, toss in the outer salad leaves, place a lid and cook for about 60 seconds, stirring once or twice, until they have wilted. Transfer the contents into a container of an stick blender, include the nuts and whole egg, then blend until smooth. As necessary, add extra seeds to achieve the mayonnaise-like consistency. Store in an airtight container in the refrigerator for as long as 3 days.

For prepare the salad, drizzle each lettuce half with olive oil and lemon juice, then season generously. Dress with a tight drizzle of the herb emulsion, then top with the herbs. Place on 2 dishes and enjoy right away.