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Inspired by an acclaimed New York eatery, the creative method converts often-discarded outer salad leaves into an smooth green “mayonnaise”. It’s a ingenious way to cut down on leftovers while creating something tasty and flexible.

Why Use External Salad Greens?

These outer leaves are the plant’s protective packaging, shielding the tender inside lettuce. Although recycling produce scraps is a basic sustainable practice, finding new uses for them is even more beneficial. Turning excess ingredients into rich soil prevents landfill accumulation, where they may emit greenhouse gases, which is a powerful environmental concern.

It’s rather radical if you think over it: produce rots and transforms into that ideal soil to feed more crops, thereby completing the loop and honoring nature’s process of growth.

Yet, given more than thirty percent extra produce getting made than needed, consuming valuable resources wisely is crucial. Reducing leftovers not only conserves cash but also supports a more sustainable way of living.

This Green Emulsion Recipe

This versatile recipe works with any type of salad greens and seeds. Through using one whole egg, you avoid the need to use up an extra white. This outcome is an smooth, nutty dressing that works perfectly with greens, grilled veggies, grilled poultry, noodles, or grains.

Yields 2

To Make the Herb Emulsion (Makes approximately 200g)

• 100 grams unsalted butter
• 50 grams external salad leaves of 2 little gems, washed and thoroughly dried
• 20 grams peeled roasted nuts – white nuts such as blanched almonds help maintain the vivid color, though any nuts can work
• One medium whole egg

For the Side

• Two little gem lettuces, split longwise
• Extra-virgin olive oil, to taste
• Lemon juice or apple cider vinegar, as desired
• One small handful soft herbs (like dill), leaves left whole, stalks finely minced

Instructions

Begin by making the emulsion. Melt the butter in a medium pot, add the external lettuce greens, cover and cook for about a minute, mixing once or twice, until they’ve wilted. Pour this contents into a jug of an stick blender, include the nuts and egg, then blend until smooth. As necessary, add more nuts to get the mayonnaise-like texture. Keep in a airtight container in the refrigerator for as long as 3 days.

For assemble the dish, drizzle each gem half with olive oil and acid, then salt generously. Coat with one zigzag pattern of the green mayonnaise, then top with the herbs. Place on two dishes and enjoy right away.