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Modeled after an acclaimed NYC eatery, the groundbreaking method converts usually thrown-out outer lettuce greens into an velvety green emulsion. This is an brilliant approach to cut down on kitchen waste while producing a condiment delicious and versatile.

The Reason Use External Lettuce Greens?

These outer leaves serve as nature’s protective packaging, shielding the tender inner lettuce. While recycling produce trimmings is a basic sustainable habit, finding creative applications for these parts is even more impactful. Converting surplus food into rich soil prevents landfill buildup, where it may release greenhouse gases, a potent climate issue.

This is quite innovative if you consider over it: food rots and becomes the ideal soil to feed more crops, thus completing this cycle and respecting nature’s cycle of growth.

Yet, given more than thirty percent extra produce being made than needed, using precious ingredients efficiently is crucial. Minimizing waste not only saves cash but also supports a increasingly eco-friendly lifestyle.

This Green Emulsion Method

This adaptable formula works with any variety of salad greens and seeds. Through incorporating a whole egg, you eliminate the need to use up the leftover egg white. The outcome is a smooth, rich dressing that works beautifully with salads, roasted veggies, seared poultry, pasta, or grains.

Yields two

For the Herb Emulsion (Makes about 200 grams)

• 100 grams butter
• 50g external salad greens of 2 little gems, rinsed and dried
• 20g peeled salted pistachios – light-colored seeds such as blanched almonds help maintain the bright green, though any nuts will work
• 1 small entire egg

To Make the Salad

• 2 little gem heads, split lengthways
• Extra-virgin olive oil, as needed
• Lemon juice or apple cider vinegar, as desired
• One small handful soft greens (like parsley), sprigs left intact, stems finely chopped

Instructions

First making the mayonnaise. Melt the fat in one medium saucepan, add the external lettuce greens, place a lid and wilt for approximately 60 seconds, stirring a couple times, until they have wilted. Transfer this mixture into a jug of an stick processor, include the nuts and egg, then process till creamy. If needed, incorporate extra seeds to get the thick texture. Keep in a sealed container in the refrigerator for up to three days.

To prepare the dish, drizzle each gem half with oil and lemon juice, then salt liberally. Coat with one zigzag pattern of the green emulsion, then scatter with the herbs. Place on two dishes and serve right away.