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Inspired by an acclaimed NYC eatery, this creative technique converts usually thrown-out external salad greens into an luxurious green emulsion. It’s a brilliant way to reduce kitchen waste while making something tasty and flexible.

Why Repurpose Outer Lettuce Greens?

Those external greens serve as nature’s natural packaging, guarding the tender inside lettuce. Although recycling vegetable trimmings is a basic sustainable practice, finding new uses for these parts is additionally impactful. Converting excess ingredients into rich soil prevents landfill buildup, where it may release greenhouse gases, a potent climate concern.

It’s rather innovative when you think over it: produce rots and transforms into that perfect growing medium to nourish further plants, thus completing this cycle and respecting the process of growth.

However, given more than 30% surplus food getting produced compared to required, consuming valuable resources wisely becomes essential. Reducing waste not only conserves cash but also promotes the more sustainable lifestyle.

This Green Emulsion Recipe

The adaptable recipe works with whatever variety of lettuce and nuts. Through using a entire egg, one eliminate the need to repurpose the extra egg white. The outcome is a smooth, rich dressing that works perfectly with greens, grilled veggies, seared chicken, pasta, or grains.

Serves two

For the Herb “Mayonnaise” (Makes about 200 grams)

• 100g butter
• 50g external lettuce leaves from two romaine or butter lettuce, rinsed and dried
• 20 grams peeled salted pistachios – white seeds like pine nuts assist maintain a vivid color, but whatever seeds can work
• 1 small whole egg

To Make the Side

• 2 little gem heads, halved longwise
• Cold-pressed olive oil, as needed
• Fresh lime juice or white-wine vinegar, as desired
• 1 small bunch fresh greens (such as parsley), leaves picked whole, stems thinly minced

Instructions

First making the emulsion. Melt the fat in one small saucepan, add the external lettuce greens, cover and cook for approximately 60 seconds, mixing a couple times, until they’ve softened. Pour the contents into a jug of an immersion processor, add the nuts and egg, then process until creamy. If needed, incorporate extra nuts to get the thick texture. Keep in an sealed jar in the fridge for up to three days.

To prepare the salad, sprinkle each gem portion with oil and lemon juice, then salt generously. Dress with one tight drizzle of the green mayonnaise, then top with the greens. Arrange on two dishes and enjoy right away.