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Drawing from a popular NYC eatery, the groundbreaking technique turns usually thrown-out outer salad leaves into an luxurious herbaceous emulsion. This is a brilliant approach to cut down on kitchen waste while making a condiment flavorful and versatile.

The Reason Use External Lettuce Greens?

Those outer leaves are nature’s natural packaging, guarding the tender inside leaves. While recycling vegetable trimmings is one fundamental sustainable practice, finding creative uses for them is even more impactful. Converting surplus ingredients into fertile compost prevents landfill buildup, where it may emit greenhouse gases, a potent climate concern.

It’s quite innovative if you think about it: food decomposes and becomes that ideal growing medium to nourish further crops, thereby closing the cycle and honoring nature’s cycle of life.

Yet, with over 30% extra food getting produced than needed, using precious resources wisely becomes essential. Reducing waste not only saves money but also promotes the increasingly sustainable lifestyle.

The Herb-Infused “Mayonnaise” Method

This adaptable recipe functions with whatever variety of lettuce and nuts. By incorporating one entire egg, you eliminate any hassle to use up an extra white. The result is an smooth, nutty dressing that pairs beautifully with salads, roasted veggies, seared chicken, noodles, or grains.

Yields 2

To Make the Green Emulsion (Makes about 200 grams)

• 100 grams unsalted butter
• 50 grams outer salad greens from 2 romaine or butter lettuce, rinsed and dried
• 20g shelled salted nuts – light-colored seeds like pine nuts assist maintain the bright green, though any nuts will work
• 1 small entire egg

To Make the Side

• 2 little gem lettuces, split lengthways
• Extra-virgin olive oil, to taste
• Lemon juice or apple cider vinegar, to taste
• One small bunch soft herbs (such as chervil), sprigs picked intact, stalks thinly minced

Steps

First making the emulsion. Heat the fat in one medium saucepan, toss in the external salad greens, place a lid and cook for approximately a minute, mixing once or twice, until they have wilted. Pour this contents into the container of an immersion processor, add the nuts and egg, then process until smooth. As necessary, add extra seeds to achieve a mayonnaise-like consistency. Store in an airtight container in the refrigerator for up to 3 days.

To assemble the salad, sprinkle each gem portion with olive oil and acid, then salt generously. Dress with a zigzag pattern of the herb mayonnaise, then top with the greens. Place on two plates and serve right away.