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Modeled after a popular NYC restaurant, the creative method transforms typically wasted external salad greens into a velvety herbaceous emulsion. It’s an smart approach to cut down on kitchen waste while creating a condiment delicious and versatile.

The Reason Use External Lettuce Leaves?

These outer greens are nature’s natural packaging, shielding the tender inner leaves. While recycling produce trimmings is one fundamental sustainable habit, discovering new applications for these parts is even more beneficial. Turning excess ingredients into rich compost prevents landfill accumulation, where it can emit methane, which is a powerful climate concern.

This is quite innovative if you consider about it: produce rots and becomes the perfect soil to feed more plants, thus completing this cycle and honoring the cycle of growth.

However, with over 30% surplus produce being made compared to needed, using precious resources wisely is essential. Minimizing leftovers not only conserves cash but also promotes a more eco-friendly way of living.

The Green Emulsion Method

This versatile recipe functions with whatever type of salad greens and seeds. Through incorporating one whole egg, you avoid the hassle to repurpose an leftover white. This outcome is an smooth, nutty sauce that pairs perfectly with greens, grilled veggies, grilled chicken, noodles, or grains.

Yields 2

To Make the Herb Emulsion (Yields about 200g)

• 100g unsalted butter
• 50 grams outer salad greens from 2 romaine or butter lettuce, washed and dried
• 20 grams peeled roasted nuts – white nuts like cashews help keep the vivid color, though any seeds can work
• One medium whole egg

To Make the Salad

• 2 little gem heads, split lengthways
• Cold-pressed olive oil, as needed
• Fresh lime juice or apple cider vinegar, as desired
• One generous bunch soft herbs (like parsley), leaves left intact, stalks finely chopped

Instructions

First preparing the mayonnaise. Melt the butter in one small saucepan, toss in the outer lettuce greens, place a lid and cook for approximately 60 seconds, mixing a couple times, till they have wilted. Transfer the contents into the jug of an immersion processor, include the pistachios and egg, then blend till smooth. If needed, add more seeds to get the mayonnaise-like texture. Store in an airtight jar in the fridge for as long as 3 days.

For prepare the salad, sprinkle each lettuce portion with oil and acid, then salt generously. Dress with a tight drizzle of the green emulsion, then top with the greens. Place on two plates and enjoy right away.