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Drawing from an acclaimed NYC restaurant, this innovative method converts usually thrown-out outer lettuce greens into a velvety green emulsion. It’s an ingenious approach to reduce leftovers while making something delicious and flexible.

Why Repurpose Outer Salad Greens?

Those external greens serve as nature’s protective packaging, shielding the tender inside leaves. Although composting vegetable trimmings is a basic sustainable practice, finding creative uses for these parts is even more impactful. Turning excess ingredients into fertile compost prevents dump accumulation, where it can release greenhouse gases, which is a powerful climate concern.

It’s rather radical when you consider over it: produce rots and becomes the ideal soil to feed more crops, thereby completing this cycle and respecting nature’s cycle of life.

However, with more than thirty percent extra produce being produced than needed, consuming valuable ingredients wisely becomes essential. Reducing leftovers not only conserves money but also supports the more eco-friendly lifestyle.

The Herb-Infused “Mayonnaise” Method

The versatile formula works with whatever type of salad greens and nuts. By incorporating a whole egg, you avoid the need to repurpose the extra egg white. The result is a smooth, rich sauce that pairs perfectly with greens, grilled vegetables, seared poultry, pasta, or grains.

Yields 2

To Make the Green Emulsion (Makes about 200g)

• 100 grams unsalted butter
• 50g external salad leaves from 2 romaine or butter lettuce, washed and thoroughly dried
• 20 grams peeled salted nuts – light-colored seeds such as pine nuts assist keep the vivid green, though whatever seeds can work
• 1 medium entire egg

For the Salad

• 2 little gem heads, halved longwise
• Cold-pressed olive oil, as needed
• Lemon juice or apple cider vinegar, as desired
• 1 small handful fresh herbs (such as dill), leaves picked intact, stems thinly chopped

Steps

First preparing the emulsion. Melt the butter in a medium pot, add the external lettuce greens, cover and wilt for approximately a minute, stirring a couple times, until they have softened. Transfer the mixture into the container of an stick processor, include the nuts and egg, then process until creamy. As necessary, add extra seeds to achieve a mayonnaise-like consistency. Store in an sealed jar in the fridge for as long as 3 days.

To prepare the salad, sprinkle each gem portion with olive oil and lemon juice, then season liberally. Coat with a tight pattern of the green emulsion, then top with the herbs. Place on 2 dishes and serve right away.