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Inspired by an acclaimed New York eatery, this groundbreaking technique converts typically wasted external salad leaves into an velvety green emulsion. This is an ingenious way to reduce food waste while producing something flavorful and versatile.

Why Repurpose External Salad Greens?

Those outer leaves serve as nature’s protective packaging, shielding the delicate inner leaves. Although recycling vegetable trimmings is a basic sustainable habit, finding new uses for these parts is even more beneficial. Converting excess ingredients into rich soil avoids landfill buildup, where it can release methane, which is a potent climate concern.

It’s rather radical if you think over it: food decomposes and transforms into that perfect soil to feed more crops, thereby closing the loop and honoring nature’s process of growth.

Yet, with over 30% extra food getting produced compared to needed, consuming precious resources efficiently is crucial. Minimizing waste not only saves money but also supports a more eco-friendly way of living.

This Green Emulsion Method

The adaptable recipe functions with whatever variety of lettuce and nuts. By using one whole egg, you avoid any need to repurpose the leftover white. This outcome is a smooth, rich dressing that works perfectly with salads, grilled vegetables, grilled poultry, noodles, or grains.

Serves two

To Make the Herb Emulsion (Yields about 200g)

• 100g unsalted butter
• 50 grams outer salad leaves of two little gems, washed and dried
• 20 grams shelled salted nuts – white seeds like blanched almonds help maintain a bright green, though whatever nuts will work
• 1 medium whole egg

To Make the Side

• Two romaine or butter lettuces, split lengthways
• Extra-virgin oil, to taste
• Lemon juice or apple cider vinegar, as desired
• One generous bunch soft herbs (like dill), leaves left whole, stalks finely minced

Instructions

First preparing the mayonnaise. Heat the butter in one medium saucepan, add the outer salad leaves, place a lid and wilt for about a minute, stirring a couple times, until they’ve wilted. Pour the contents into a container of a immersion processor, add the pistachios and egg, then process till creamy. If needed, incorporate extra seeds to achieve a thick texture. Keep in a sealed container in the refrigerator for up to 3 days.

To assemble the dish, sprinkle each lettuce portion with olive oil and acid, then season liberally. Coat with a zigzag drizzle of the green emulsion, then scatter with the herbs. Place on two dishes and serve right away.