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Modeled after an acclaimed New York eatery, this groundbreaking technique converts typically wasted outer lettuce leaves into an smooth herbaceous emulsion. It’s a ingenious way to minimize leftovers while making something tasty and adaptable.

The Reason Use External Salad Greens?

Those outer greens are nature’s natural packaging, shielding the tender inner lettuce. Although recycling produce scraps is one basic zero-waste practice, discovering creative applications for these parts is even more impactful. Turning surplus food into fertile compost prevents landfill buildup, where they may emit methane, which is a powerful climate concern.

It’s quite innovative if you think about it: food rots and transforms into that perfect growing medium to feed further plants, thus closing the cycle and respecting the cycle of growth.

However, given more than 30% extra produce being produced than required, using precious resources efficiently becomes crucial. Minimizing waste not only saves cash but also supports the increasingly eco-friendly way of living.

The Green Emulsion Method

The versatile formula functions with whatever type of salad greens and seeds. By incorporating a entire egg, you eliminate the hassle to use up the extra egg white. The result is an smooth, nutty dressing that works perfectly with greens, grilled veggies, seared chicken, noodles, or grains.

Yields two

To Make the Herb Emulsion (Makes about 200 grams)

• 100 grams unsalted butter
• 50g external lettuce greens of two romaine or butter lettuce, washed and dried
• 20g peeled salted nuts – white nuts such as blanched almonds help maintain a bright green, but whatever nuts will work
• 1 medium entire egg

For the Side

• 2 romaine or butter lettuces, halved longwise
• Cold-pressed oil, to taste
• Fresh lime juice or white-wine vinegar, to taste
• One small bunch fresh herbs (like dill), leaves picked intact, stalks finely minced

Steps

Begin by making the mayonnaise. Heat the fat in a medium saucepan, toss in the outer salad greens, place a lid and wilt for about 60 seconds, stirring a couple times, till they’ve softened. Transfer this contents into a jug of an stick blender, include the nuts and egg, then blend until creamy. As necessary, incorporate extra nuts to achieve a thick texture. Store in a airtight container in the refrigerator for up to three days.

For assemble the dish, drizzle each gem portion with olive oil and acid, then season generously. Dress with a zigzag pattern of the herb emulsion, then top with the herbs. Arrange on 2 plates and serve right away.