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Modeled after an acclaimed NYC restaurant, the groundbreaking method transforms typically wasted external salad greens into a luxurious herbaceous “mayonnaise”. This is a ingenious approach to minimize kitchen waste while producing something tasty and adaptable.

Why Repurpose Outer Salad Leaves?

Those external leaves are the plant’s natural packaging, guarding the delicate inner lettuce. While composting vegetable scraps is a fundamental sustainable habit, discovering creative uses for these parts is additionally beneficial. Turning surplus ingredients into rich soil prevents landfill accumulation, where it can release methane, which is a potent climate concern.

It’s rather innovative if you consider over it: produce decomposes and becomes that ideal soil to nourish further plants, thereby completing this cycle and honoring nature’s process of life.

Yet, with more than 30% surplus produce getting produced than required, using precious resources efficiently is essential. Minimizing waste not only conserves money but also promotes a increasingly sustainable lifestyle.

The Green Emulsion Method

The versatile recipe works with whatever type of salad greens and seeds. By incorporating one entire egg, one avoid any hassle to repurpose the leftover white. This result is a creamy, nutty sauce that pairs beautifully with greens, grilled veggies, grilled poultry, pasta, or rice.

Serves two

For the Green Emulsion (Yields approximately 200 grams)

• 100 grams unsalted butter
• 50g external lettuce greens from 2 little gems, washed and dried
• 20g peeled roasted nuts – light-colored seeds like blanched almonds help maintain a bright color, though any nuts will do
• One medium whole egg

For the Side

• Two little gem lettuces, halved lengthways
• Cold-pressed olive oil, as needed
• Lemon juice or white-wine vinegar, to taste
• One generous bunch fresh herbs (like chives), leaves picked whole, stems finely minced

Steps

Begin by making the mayonnaise. Heat the butter in one medium pot, add the outer lettuce leaves, place a lid and wilt for about 60 seconds, mixing a couple times, until they have wilted. Pour the mixture into the jug of a stick blender, include the nuts and egg, then blend until smooth. As necessary, incorporate extra nuts to achieve the thick consistency. Keep in an sealed container in the refrigerator for as long as 3 days.

To prepare the dish, sprinkle each lettuce half with olive oil and lemon juice, then season liberally. Coat with a zigzag pattern of the green emulsion, then scatter with the herbs. Place on 2 dishes and serve right away.