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Drawing from an acclaimed NYC restaurant, this groundbreaking method turns usually thrown-out outer salad leaves into an luxurious herbaceous emulsion. This is an smart approach to reduce food waste while creating something tasty and adaptable.

The Reason Repurpose External Salad Greens?

These outer greens are nature’s natural packaging, shielding the tender inner lettuce. While recycling produce trimmings is a fundamental zero-waste practice, finding new uses for them is even more beneficial. Turning surplus food into fertile soil avoids dump accumulation, where they can release greenhouse gases, a powerful climate concern.

It’s quite radical if you consider over it: produce rots and transforms into the perfect soil to nourish more crops, thereby completing this loop and honoring nature’s process of life.

Yet, with over 30% surplus produce getting produced than required, using valuable resources wisely becomes crucial. Minimizing waste not only saves money but also supports the more sustainable lifestyle.

This Herb-Infused Emulsion Method

This adaptable recipe works with whatever variety of salad greens and nuts. Through incorporating one whole egg, one eliminate the need to use up an leftover egg white. The result is a creamy, rich dressing that pairs perfectly with salads, roasted veggies, grilled chicken, noodles, or grains.

Serves 2

For the Green Emulsion (Yields approximately 200 grams)

• 100g unsalted butter
• 50 grams outer lettuce leaves of 2 little gems, washed and thoroughly dried
• 20 grams peeled roasted nuts – light-colored nuts like cashews help maintain the bright color, though whatever nuts will work
• 1 medium whole egg

To Make the Salad

• 2 little gem lettuces, split lengthways
• Cold-pressed oil, to taste
• Fresh lime juice or apple cider vinegar, as desired
• One generous bunch fresh herbs (like parsley), sprigs picked intact, stalks finely minced

Steps

Begin by making the mayonnaise. Melt the fat in one small saucepan, add the external salad greens, place a lid and wilt for approximately 60 seconds, mixing once or twice, till they’ve wilted. Pour this mixture into a container of a immersion processor, add the pistachios and egg, then process until creamy. If needed, incorporate more seeds to achieve a thick texture. Keep in an sealed jar in the fridge for as long as 3 days.

For assemble the dish, sprinkle each gem half with olive oil and acid, then season liberally. Dress with one zigzag pattern of the herb mayonnaise, then top with the greens. Arrange on two plates and serve immediately.