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Drawing from a popular NYC restaurant, this innovative method converts usually thrown-out external salad leaves into a velvety green emulsion. This is a brilliant approach to cut down on food waste while making a condiment flavorful and versatile.

The Reason Repurpose External Salad Leaves?

Those external leaves are the plant’s natural packaging, shielding the delicate inside leaves. While composting vegetable scraps is a fundamental sustainable practice, finding creative uses for them is even more impactful. Turning excess ingredients into rich compost prevents dump accumulation, where they can emit greenhouse gases, which is a potent climate concern.

It’s quite innovative if you consider over it: food rots and becomes that ideal soil to nourish further plants, thereby completing the loop and honoring nature’s cycle of growth.

Yet, given more than 30% surplus produce getting made than needed, consuming precious ingredients wisely becomes crucial. Reducing waste not only saves cash but also promotes the more eco-friendly way of living.

The Green Emulsion Recipe

This versatile recipe works with any type of salad greens and seeds. Through using a whole egg, you avoid any need to use up an extra white. This outcome is a creamy, rich sauce that pairs perfectly with greens, grilled veggies, grilled poultry, pasta, or rice.

Yields 2

For the Green “Mayonnaise” (Yields approximately 200g)

• 100g unsalted butter
• 50 grams external salad leaves of two romaine or butter lettuce, washed and thoroughly dried
• 20g peeled roasted nuts – light-colored nuts like pine nuts help keep the bright green, though whatever nuts will do
• One small whole egg

To Make the Salad

• 2 romaine or butter heads, split longwise
• Extra-virgin olive oil, as needed
• Lemon juice or white-wine vinegar, to taste
• One small bunch soft greens (such as chervil), sprigs left intact, stems finely chopped

Instructions

Begin by preparing the emulsion. Heat the butter in one medium pot, add the external lettuce leaves, place a lid and cook for about 60 seconds, mixing once or twice, until they have wilted. Transfer this mixture into the jug of a stick processor, include the nuts and whole egg, then blend until creamy. If needed, add more nuts to achieve a mayonnaise-like consistency. Store in a airtight container in the fridge for up to three days.

For assemble the salad, sprinkle each lettuce portion with olive oil and lemon juice, then salt liberally. Coat with a zigzag drizzle of the green mayonnaise, then scatter with the greens. Arrange on two plates and serve immediately.