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Inspired by an acclaimed NYC eatery, this innovative technique turns typically wasted outer lettuce greens into an luxurious herbaceous “mayonnaise”. This is an smart way to reduce leftovers while producing something tasty and adaptable.

Why Use Outer Salad Greens?

These outer greens serve as nature’s natural wrapping, guarding the delicate inner lettuce. Although recycling vegetable scraps is one fundamental zero-waste habit, finding new uses for them is even more impactful. Turning excess food into fertile compost prevents dump buildup, where it may release greenhouse gases, which is a potent climate issue.

This is rather radical if you think about it: produce decomposes and becomes that perfect growing medium to feed further crops, thereby completing the cycle and honoring nature’s process of life.

Yet, with more than 30% surplus food being made than needed, using valuable resources efficiently becomes crucial. Reducing waste not only saves money but also promotes the more eco-friendly way of living.

This Herb-Infused Emulsion Recipe

The adaptable formula functions with whatever type of salad greens and nuts. Through incorporating a whole egg, one avoid any hassle to use up the leftover white. This outcome is a smooth, nutty sauce that works beautifully with greens, grilled veggies, seared poultry, noodles, or grains.

Serves 2

To Make the Green Emulsion (Makes about 200 grams)

• 100g butter
• 50 grams outer salad leaves from 2 romaine or butter lettuce, washed and dried
• 20 grams shelled salted nuts – light-colored seeds like pine nuts help maintain a bright color, though whatever nuts can work
• 1 medium entire egg

For the Salad

• Two little gem lettuces, halved longwise
• Cold-pressed oil, as needed
• Fresh lime juice or white-wine vinegar, as desired
• One small handful soft herbs (such as chervil), sprigs left whole, stems finely chopped

Steps

Begin by making the emulsion. Melt the fat in a small saucepan, add the external salad greens, place a lid and cook for approximately a minute, stirring once or twice, until they’ve softened. Pour the mixture into a container of a stick blender, include the pistachios and whole egg, then blend until creamy. If needed, incorporate extra nuts to get a mayonnaise-like texture. Keep in an airtight container in the refrigerator for as long as three days.

To assemble the salad, sprinkle each lettuce half with oil and acid, then salt liberally. Dress with one zigzag drizzle of the herb mayonnaise, then scatter with the herbs. Arrange on 2 dishes and enjoy right away.