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Drawing from a popular NYC restaurant, the innovative method transforms typically wasted outer salad greens into a velvety green emulsion. This is an ingenious approach to reduce kitchen waste while creating a condiment tasty and flexible.

The Reason Repurpose External Lettuce Greens?

These external greens serve as the plant’s protective wrapping, shielding the tender inner lettuce. While composting produce scraps is one basic zero-waste habit, discovering new applications for them is additionally impactful. Turning surplus ingredients into fertile compost prevents landfill buildup, where they can emit methane, a potent climate concern.

It’s quite innovative if you consider over it: food decomposes and transforms into that perfect growing medium to feed further crops, thus closing the cycle and honoring nature’s cycle of life.

Yet, with over 30% surplus food getting produced compared to required, using valuable ingredients efficiently becomes crucial. Minimizing waste not only conserves cash but also promotes the more eco-friendly way of living.

The Herb-Infused Emulsion Method

This versatile recipe works with whatever variety of lettuce and seeds. Through incorporating one entire egg, you avoid the hassle to repurpose the extra egg white. The outcome is a creamy, rich dressing that pairs beautifully with salads, grilled veggies, grilled chicken, noodles, or rice.

Yields 2

To Make the Herb “Mayonnaise” (Yields about 200g)

• 100g butter
• 50g outer salad leaves of two romaine or butter lettuce, rinsed and thoroughly dried
• 20 grams peeled salted nuts – white seeds like pine nuts assist keep the bright green, but any nuts can do
• 1 small entire egg

For the Side

• Two romaine or butter heads, split lengthways
• Extra-virgin olive oil, as needed
• Lemon juice or apple cider vinegar, to taste
• One small bunch fresh herbs (such as dill), sprigs left whole, stems thinly minced

Steps

Begin by preparing the emulsion. Melt the butter in a small pot, add the outer salad leaves, cover and wilt for approximately a minute, stirring a couple times, until they have wilted. Transfer the mixture into the jug of a stick processor, include the pistachios and whole egg, then blend until creamy. If needed, incorporate more seeds to achieve the mayonnaise-like consistency. Keep in an airtight container in the fridge for up to 3 days.

For prepare the salad, drizzle each gem portion with oil and lemon juice, then salt liberally. Dress with a tight drizzle of the green mayonnaise, then scatter with the herbs. Arrange on two dishes and serve immediately.