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Inspired by a popular NYC eatery, the groundbreaking technique converts typically wasted outer salad leaves into a smooth green emulsion. This is a brilliant approach to reduce leftovers while creating something tasty and adaptable.

Why Repurpose Outer Salad Greens?

These outer greens are the plant’s protective wrapping, shielding the delicate inside leaves. Although composting produce scraps is a fundamental zero-waste habit, finding creative uses for these parts is even more impactful. Converting surplus food into fertile soil avoids landfill accumulation, where they may emit methane, which is a potent climate concern.

It’s quite radical if you think about it: produce decomposes and becomes the perfect soil to feed more crops, thus completing this loop and honoring the cycle of life.

However, given over thirty percent surplus food getting made compared to needed, consuming precious resources wisely becomes essential. Reducing waste not only saves cash but also supports the increasingly eco-friendly way of living.

This Herb-Infused Emulsion Recipe

The versatile formula functions with any type of lettuce and seeds. Through using one whole egg, you eliminate the hassle to use up the extra egg white. The result is a creamy, nutty dressing that pairs beautifully with greens, roasted veggies, seared chicken, pasta, or rice.

Serves 2

To Make the Green Emulsion (Makes approximately 200 grams)

• 100 grams unsalted butter
• 50 grams external lettuce leaves of two romaine or butter lettuce, rinsed and dried
• 20g peeled salted nuts – light-colored nuts like cashews assist keep a bright color, though any seeds will work
• 1 medium whole egg

For the Salad

• 2 little gem heads, halved lengthways
• Cold-pressed olive oil, as needed
• Lemon juice or apple cider vinegar, to taste
• 1 small handful fresh herbs (like chervil), leaves picked whole, stalks finely minced

Instructions

First making the mayonnaise. Melt the butter in a medium pot, toss in the outer lettuce leaves, cover and cook for about a minute, mixing once or twice, till they have wilted. Pour this mixture into the container of a immersion processor, include the pistachios and whole egg, then blend till creamy. If needed, add extra nuts to achieve a thick consistency. Store in an airtight jar in the fridge for as long as 3 days.

For prepare the salad, drizzle each lettuce half with olive oil and acid, then salt liberally. Coat with one tight pattern of the herb emulsion, then top with the herbs. Place on two plates and enjoy right away.