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Modeled after an acclaimed New York eatery, this groundbreaking method converts typically wasted external salad greens into a smooth green emulsion. It’s a brilliant way to cut down on food waste while producing something tasty and adaptable.

The Reason Repurpose External Salad Greens?

These outer leaves are the plant’s natural wrapping, guarding the delicate inside leaves. While composting vegetable scraps is a basic sustainable practice, finding creative applications for these parts is even more impactful. Turning surplus ingredients into rich compost prevents landfill buildup, where it can emit methane, a powerful climate issue.

This is quite radical when you consider over it: produce decomposes and becomes that ideal growing medium to nourish more crops, thus completing the loop and respecting the process of life.

Yet, given more than thirty percent surplus food being made than needed, using precious ingredients efficiently becomes crucial. Reducing waste not only saves cash but also promotes the increasingly sustainable lifestyle.

This Green “Mayonnaise” Method

The versatile recipe works with whatever variety of salad greens and seeds. Through using a whole egg, one eliminate the hassle to repurpose the extra egg white. This result is a creamy, rich dressing that works perfectly with salads, roasted vegetables, seared poultry, pasta, or rice.

Yields 2

For the Herb Emulsion (Makes about 200 grams)

• 100g butter
• 50 grams outer lettuce leaves of 2 romaine or butter lettuce, rinsed and thoroughly dried
• 20 grams shelled roasted pistachios – white nuts like cashews help keep the vivid green, though any seeds will work
• One medium whole egg

For the Salad

• Two romaine or butter lettuces, halved lengthways
• Extra-virgin oil, to taste
• Lemon juice or apple cider vinegar, as desired
• 1 small bunch soft herbs (like parsley), leaves picked whole, stems finely chopped

Instructions

First making the mayonnaise. Heat the fat in a medium pot, add the outer lettuce greens, cover and cook for about a minute, stirring a couple times, till they’ve wilted. Transfer the mixture into a container of an stick processor, add the nuts and whole egg, then process till smooth. If needed, add more nuts to achieve a thick texture. Keep in an airtight container in the fridge for up to three days.

For prepare the dish, sprinkle each gem portion with oil and acid, then season liberally. Dress with one zigzag drizzle of the green mayonnaise, then scatter with the herbs. Place on two plates and enjoy right away.