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Inspired by a well-known New York eatery, the groundbreaking technique converts often-discarded outer salad greens into a velvety herbaceous “mayonnaise”. This is an ingenious way to cut down on kitchen waste while creating something delicious and adaptable.

Why Repurpose Outer Salad Greens?

These outer greens serve as the plant’s natural wrapping, shielding the delicate inside leaves. Although composting produce scraps is a fundamental sustainable practice, finding creative applications for these parts is even more beneficial. Turning excess ingredients into rich compost prevents landfill buildup, where they can release methane, a powerful environmental concern.

It’s rather innovative if you consider over it: produce decomposes and becomes the ideal soil to feed further plants, thus closing the loop and respecting nature’s cycle of growth.

However, with over thirty percent surplus produce being produced compared to required, using valuable ingredients wisely is crucial. Minimizing waste not only conserves cash but also supports a increasingly sustainable lifestyle.

The Green Emulsion Recipe

This versatile formula works with whatever type of salad greens and nuts. By incorporating a entire egg, one avoid the need to repurpose an extra egg white. The result is a smooth, nutty dressing that works beautifully with greens, grilled veggies, grilled chicken, pasta, or grains.

Serves 2

For the Herb Emulsion (Makes approximately 200g)

• 100 grams butter
• 50g external salad leaves from 2 romaine or butter lettuce, rinsed and dried
• 20 grams peeled roasted nuts – white seeds such as blanched almonds assist keep a bright green, but whatever nuts will work
• One small whole egg

For the Salad

• Two little gem heads, split lengthways
• Cold-pressed olive oil, as needed
• Fresh lime juice or apple cider vinegar, to taste
• One small bunch fresh greens (like dill), leaves left intact, stalks thinly chopped

Steps

First preparing the emulsion. Melt the fat in a medium pot, toss in the outer lettuce leaves, cover and wilt for about 60 seconds, mixing a couple times, until they’ve wilted. Transfer the mixture into the jug of a stick processor, include the nuts and egg, then blend until creamy. If needed, add extra nuts to achieve a mayonnaise-like consistency. Store in an sealed container in the refrigerator for as long as 3 days.

To prepare the dish, drizzle each lettuce half with oil and acid, then salt generously. Coat with one zigzag drizzle of the herb mayonnaise, then scatter with the greens. Place on two plates and serve immediately.