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Inspired by a popular New York eatery, this groundbreaking technique converts usually thrown-out outer salad greens into a velvety herbaceous “mayonnaise”. This is an ingenious way to reduce food waste while producing something flavorful and flexible.

The Reason Use Outer Salad Greens?

These outer leaves serve as the plant’s natural packaging, shielding the tender inside leaves. Although composting vegetable trimmings is a basic sustainable practice, discovering new applications for them is additionally beneficial. Converting surplus food into rich compost avoids landfill accumulation, where it may emit greenhouse gases, which is a potent climate issue.

It’s quite radical if you think over it: food decomposes and transforms into that ideal soil to nourish further crops, thereby completing the cycle and honoring nature’s process of life.

However, with more than thirty percent surplus produce being made compared to needed, using valuable ingredients efficiently is essential. Minimizing waste not only saves money but also supports a more eco-friendly way of living.

This Green Emulsion Method

This adaptable recipe works with any type of salad greens and seeds. Through using a whole egg, one avoid the need to use up the leftover egg white. The outcome is an smooth, rich dressing that pairs beautifully with salads, roasted veggies, grilled chicken, noodles, or rice.

Yields two

For the Herb Emulsion (Makes approximately 200g)

• 100 grams unsalted butter
• 50 grams outer lettuce leaves of two romaine or butter lettuce, washed and thoroughly dried
• 20 grams shelled salted pistachios – white seeds such as pine nuts assist keep a bright color, though any nuts will work
• 1 medium entire egg

For the Salad

• 2 little gem lettuces, split lengthways
• Cold-pressed olive oil, to taste
• Lemon juice or apple cider vinegar, as desired
• 1 small bunch fresh greens (like dill), sprigs picked intact, stalks finely minced

Steps

Begin by preparing the mayonnaise. Melt the fat in a medium saucepan, add the external lettuce greens, place a lid and cook for about 60 seconds, stirring once or twice, until they’ve softened. Pour the mixture into the container of a immersion blender, include the nuts and whole egg, then process until creamy. If needed, incorporate more nuts to get the mayonnaise-like texture. Store in a sealed container in the refrigerator for up to three days.

To prepare the dish, sprinkle each lettuce portion with oil and lemon juice, then salt liberally. Dress with one tight drizzle of the herb mayonnaise, then scatter with the greens. Arrange on 2 plates and enjoy right away.