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Modeled after a popular NYC restaurant, the creative method turns usually thrown-out outer lettuce greens into an smooth herbaceous emulsion. It’s an brilliant way to cut down on food waste while creating something tasty and adaptable.

The Reason Repurpose Outer Lettuce Leaves?

Those external greens are nature’s natural wrapping, shielding the delicate inner leaves. Although composting vegetable trimmings is one fundamental zero-waste habit, finding new uses for these parts is additionally beneficial. Turning surplus ingredients into rich soil avoids landfill accumulation, where they may emit greenhouse gases, a potent environmental issue.

This is quite radical if you consider over it: produce rots and transforms into that perfect soil to nourish further crops, thus completing the cycle and respecting nature’s cycle of growth.

Yet, with more than 30% extra produce being made compared to required, consuming valuable ingredients efficiently becomes crucial. Reducing waste not only conserves cash but also promotes the increasingly eco-friendly lifestyle.

The Herb-Infused “Mayonnaise” Method

This adaptable formula functions with any type of salad greens and nuts. By incorporating one entire egg, you avoid any hassle to repurpose the extra white. The result is an smooth, nutty dressing that works perfectly with salads, grilled veggies, seared poultry, noodles, or rice.

Serves two

For the Green Emulsion (Yields about 200 grams)

• 100 grams unsalted butter
• 50 grams external lettuce greens from 2 romaine or butter lettuce, rinsed and thoroughly dried
• 20g peeled salted nuts – white seeds such as blanched almonds help maintain the bright green, though any nuts will do
• 1 small whole egg

To Make the Side

• Two little gem heads, halved longwise
• Cold-pressed oil, to taste
• Fresh lime juice or apple cider vinegar, as desired
• One generous handful soft greens (such as dill), leaves picked whole, stems finely chopped

Instructions

First making the emulsion. Melt the butter in one small pot, toss in the external salad greens, cover and wilt for about a minute, mixing once or twice, until they’ve wilted. Pour this mixture into the container of a stick blender, add the nuts and whole egg, then process until smooth. As necessary, incorporate more nuts to achieve the thick texture. Store in a sealed container in the fridge for as long as three days.

For prepare the salad, drizzle each lettuce half with oil and acid, then salt liberally. Dress with a zigzag pattern of the herb emulsion, then scatter with the greens. Arrange on 2 plates and enjoy right away.