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Inspired by an acclaimed NYC restaurant, this creative method turns usually thrown-out outer salad leaves into a luxurious herbaceous “mayonnaise”. It’s an smart way to cut down on kitchen waste while creating a condiment delicious and versatile.

Why Repurpose Outer Lettuce Leaves?

Those outer greens serve as nature’s natural wrapping, shielding the delicate inside lettuce. While composting vegetable scraps is one fundamental sustainable habit, discovering creative uses for these parts is additionally beneficial. Converting excess ingredients into fertile compost avoids landfill buildup, where they may release methane, which is a powerful climate concern.

It’s quite innovative when you consider over it: food rots and transforms into the perfect growing medium to nourish more crops, thus closing this loop and respecting nature’s process of growth.

Yet, with over 30% surplus food being made compared to required, using precious ingredients wisely is essential. Reducing leftovers not only saves money but also supports the more eco-friendly way of living.

This Green Emulsion Recipe

This versatile formula functions with whatever type of salad greens and seeds. Through using one entire egg, one avoid the hassle to repurpose an extra egg white. This outcome is an smooth, rich dressing that pairs beautifully with greens, roasted veggies, seared chicken, pasta, or grains.

Serves two

To Make the Herb Emulsion (Yields approximately 200 grams)

• 100 grams butter
• 50 grams outer salad greens from 2 little gems, washed and dried
• 20g shelled salted nuts – light-colored nuts such as blanched almonds help keep a vivid color, though whatever seeds will work
• One small whole egg

To Make the Salad

• Two romaine or butter heads, halved longwise
• Extra-virgin oil, to taste
• Lemon juice or apple cider vinegar, as desired
• 1 small bunch fresh herbs (like dill), leaves left whole, stems thinly chopped

Steps

Begin by making the mayonnaise. Melt the butter in one medium saucepan, add the outer salad greens, place a lid and cook for about 60 seconds, stirring a couple times, till they’ve softened. Transfer the contents into a container of an stick processor, add the nuts and egg, then process until creamy. As necessary, add more nuts to achieve a mayonnaise-like texture. Store in a sealed jar in the refrigerator for up to three days.

For assemble the salad, sprinkle each gem portion with oil and acid, then salt liberally. Dress with a zigzag pattern of the herb emulsion, then top with the herbs. Place on two plates and enjoy right away.