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Inspired by an acclaimed NYC eatery, the groundbreaking technique converts often-discarded outer salad greens into a luxurious herbaceous emulsion. It’s an ingenious way to cut down on leftovers while creating a condiment tasty and adaptable.

The Reason Use Outer Salad Leaves?

These outer leaves serve as the plant’s protective packaging, shielding the tender inner leaves. Although composting produce trimmings is one fundamental zero-waste practice, finding new uses for them is even more impactful. Turning surplus food into rich soil avoids dump accumulation, where it may release methane, a powerful climate issue.

It’s quite innovative when you think about it: food rots and transforms into the perfect growing medium to feed more plants, thereby completing the loop and respecting the process of life.

However, given over 30% surplus produce getting made than required, consuming precious resources efficiently becomes crucial. Minimizing waste not only conserves money but also supports the increasingly sustainable lifestyle.

The Herb-Infused Emulsion Recipe

This adaptable recipe functions with whatever variety of salad greens and nuts. By incorporating one entire egg, one avoid any hassle to use up the leftover egg white. The outcome is an smooth, nutty sauce that pairs perfectly with salads, roasted vegetables, seared chicken, noodles, or rice.

Serves two

For the Green Emulsion (Yields about 200 grams)

• 100 grams butter
• 50g outer lettuce leaves of 2 little gems, washed and thoroughly dried
• 20g shelled salted nuts – white seeds such as cashews help maintain a bright green, though any nuts can do
• 1 small whole egg

For the Salad

• Two romaine or butter lettuces, halved longwise
• Cold-pressed olive oil, as needed
• Fresh lime juice or white-wine vinegar, as desired
• 1 small bunch fresh greens (such as chervil), leaves left intact, stalks finely chopped

Instructions

First preparing the mayonnaise. Heat the butter in a medium saucepan, toss in the external salad leaves, place a lid and cook for about 60 seconds, stirring once or twice, until they’ve softened. Transfer the mixture into the jug of a stick processor, include the pistachios and egg, then process till creamy. As necessary, incorporate extra nuts to get a thick consistency. Keep in an sealed container in the fridge for as long as 3 days.

To assemble the dish, drizzle each gem half with oil and lemon juice, then season generously. Dress with a zigzag drizzle of the green emulsion, then scatter with the herbs. Arrange on 2 dishes and enjoy right away.