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Modeled after an acclaimed NYC eatery, this groundbreaking technique transforms often-discarded outer lettuce leaves into an luxurious green emulsion. This is an brilliant approach to reduce food waste while creating something tasty and flexible.

Why Use External Salad Greens?

Those outer leaves serve as the plant’s natural packaging, guarding the tender inside lettuce. Although composting vegetable trimmings is a fundamental zero-waste practice, finding new uses for these parts is even more impactful. Converting surplus ingredients into rich compost prevents dump buildup, where they may emit greenhouse gases, which is a powerful environmental concern.

It’s quite innovative when you consider over it: food decomposes and becomes the ideal soil to feed further crops, thus closing this loop and honoring the process of growth.

However, with over thirty percent surplus produce being produced than needed, consuming precious resources wisely is essential. Minimizing waste not only saves cash but also promotes the increasingly sustainable lifestyle.

This Green Emulsion Method

The versatile formula functions with whatever type of salad greens and nuts. Through incorporating one whole egg, you eliminate the hassle to use up an extra white. The result is a smooth, rich sauce that works beautifully with greens, roasted vegetables, grilled poultry, pasta, or grains.

Yields 2

For the Herb “Mayonnaise” (Makes approximately 200 grams)

• 100 grams unsalted butter
• 50g outer lettuce leaves of two romaine or butter lettuce, rinsed and dried
• 20 grams peeled salted nuts – light-colored nuts such as blanched almonds assist keep the bright color, but any seeds can work
• 1 medium whole egg

For the Salad

• Two little gem heads, halved longwise
• Cold-pressed oil, as needed
• Lemon juice or white-wine vinegar, to taste
• 1 small handful fresh greens (like parsley), sprigs left intact, stalks finely chopped

Instructions

Begin by preparing the mayonnaise. Melt the fat in one small saucepan, add the external salad leaves, cover and cook for approximately 60 seconds, mixing once or twice, till they have softened. Pour this contents into the jug of an stick processor, add the nuts and whole egg, then process till smooth. If needed, add more nuts to achieve the mayonnaise-like consistency. Keep in a airtight container in the fridge for as long as three days.

For assemble the salad, drizzle each lettuce half with olive oil and acid, then season generously. Dress with a tight pattern of the herb emulsion, then top with the herbs. Arrange on two dishes and serve right away.