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Inspired by a well-known New York eatery, the creative method converts typically wasted outer salad leaves into an velvety herbaceous emulsion. This is a ingenious approach to minimize kitchen waste while creating something flavorful and versatile.

Why Use Outer Salad Greens?

These external greens are the plant’s natural wrapping, shielding the delicate inside leaves. Although composting vegetable trimmings is a basic zero-waste habit, finding creative applications for these parts is even more beneficial. Turning surplus ingredients into rich soil avoids dump buildup, where they may release greenhouse gases, which is a powerful environmental concern.

This is rather radical when you think about it: food decomposes and becomes the ideal soil to feed further crops, thereby completing the loop and respecting the process of life.

Yet, with over 30% extra produce getting made compared to required, using valuable resources wisely is crucial. Reducing leftovers not only saves money but also supports the increasingly sustainable lifestyle.

This Herb-Infused Emulsion Method

The versatile recipe functions with any variety of salad greens and seeds. Through incorporating one whole egg, one eliminate the need to use up the leftover white. The outcome is an creamy, rich dressing that pairs beautifully with greens, roasted veggies, seared chicken, noodles, or rice.

Serves 2

To Make the Herb Emulsion (Makes approximately 200g)

• 100 grams unsalted butter
• 50 grams external salad greens from two little gems, rinsed and thoroughly dried
• 20 grams shelled salted pistachios – white nuts like cashews assist maintain the bright green, but any nuts will work
• One small whole egg

For the Side

• Two little gem lettuces, halved lengthways
• Cold-pressed oil, to taste
• Fresh lime juice or white-wine vinegar, as desired
• 1 generous handful soft greens (like chervil), sprigs picked whole, stems thinly chopped

Instructions

Begin by making the mayonnaise. Melt the butter in one small pot, add the outer lettuce greens, place a lid and cook for about 60 seconds, stirring a couple times, until they’ve softened. Transfer the contents into a jug of an stick processor, add the nuts and egg, then blend till smooth. If needed, incorporate extra seeds to achieve the thick consistency. Store in a sealed container in the refrigerator for up to 3 days.

To prepare the dish, drizzle each lettuce half with olive oil and lemon juice, then salt generously. Coat with a tight pattern of the green emulsion, then scatter with the greens. Place on 2 plates and enjoy immediately.