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Drawing from an acclaimed NYC restaurant, the groundbreaking technique turns usually thrown-out outer lettuce greens into an velvety green emulsion. This is an ingenious way to cut down on kitchen waste while producing something delicious and flexible.

Why Use Outer Salad Greens?

Those outer leaves serve as the plant’s protective packaging, guarding the tender inside leaves. Although composting produce trimmings is one basic sustainable practice, finding creative applications for these parts is even more impactful. Converting excess ingredients into fertile soil prevents landfill accumulation, where it can emit greenhouse gases, a potent climate issue.

This is quite innovative if you think about it: food decomposes and becomes the ideal soil to nourish more crops, thus closing this cycle and honoring the cycle of life.

However, given more than 30% surplus produce getting produced than needed, consuming precious ingredients wisely is essential. Minimizing waste not only saves money but also supports a more sustainable lifestyle.

The Green “Mayonnaise” Method

This adaptable formula works with any type of salad greens and nuts. Through incorporating one entire egg, you eliminate any hassle to use up the leftover white. The outcome is an smooth, nutty dressing that works perfectly with greens, roasted vegetables, grilled chicken, pasta, or grains.

Serves two

To Make the Herb “Mayonnaise” (Makes about 200g)

• 100g butter
• 50 grams outer salad leaves from 2 romaine or butter lettuce, rinsed and dried
• 20 grams peeled salted pistachios – light-colored seeds like pine nuts help keep a vivid green, though any seeds will do
• 1 small entire egg

For the Side

• 2 romaine or butter heads, halved lengthways
• Cold-pressed oil, to taste
• Lemon juice or white-wine vinegar, to taste
• 1 generous handful fresh herbs (such as parsley), leaves left intact, stems thinly minced

Instructions

First making the emulsion. Heat the butter in a small saucepan, add the external salad leaves, place a lid and wilt for approximately 60 seconds, mixing once or twice, till they’ve softened. Pour this contents into a jug of a stick processor, include the pistachios and egg, then blend till smooth. If needed, add more nuts to achieve a thick consistency. Keep in an sealed jar in the fridge for as long as three days.

For assemble the salad, sprinkle each lettuce half with oil and lemon juice, then salt generously. Dress with one tight pattern of the herb mayonnaise, then top with the herbs. Arrange on 2 dishes and serve immediately.