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Inspired by a well-known New York eatery, the innovative technique transforms typically wasted external lettuce greens into a velvety herbaceous “mayonnaise”. This is a ingenious way to reduce food waste while making something tasty and versatile.

Why Repurpose Outer Salad Greens?

These outer leaves serve as the plant’s protective wrapping, shielding the delicate inner lettuce. Although recycling vegetable trimmings is a fundamental sustainable habit, discovering new uses for these parts is even more impactful. Turning surplus food into rich soil avoids landfill accumulation, where it can release greenhouse gases, a potent climate concern.

It’s quite radical when you consider about it: food decomposes and transforms into the perfect soil to nourish further plants, thereby closing the cycle and honoring the cycle of life.

However, with over 30% surplus food getting produced compared to required, using valuable resources wisely becomes essential. Reducing leftovers not only conserves money but also promotes the increasingly sustainable way of living.

The Green Emulsion Method

The versatile formula works with any variety of salad greens and nuts. Through incorporating a entire egg, one eliminate the need to use up an leftover white. This outcome is an creamy, rich sauce that pairs perfectly with greens, roasted vegetables, seared chicken, noodles, or rice.

Serves two

For the Herb Emulsion (Yields about 200g)

• 100 grams butter
• 50 grams external lettuce greens from 2 little gems, washed and thoroughly dried
• 20 grams peeled roasted nuts – light-colored seeds like blanched almonds assist maintain a bright color, though whatever seeds will do
• 1 medium whole egg

To Make the Salad

• Two romaine or butter lettuces, halved lengthways
• Cold-pressed oil, as needed
• Lemon juice or white-wine vinegar, to taste
• One small bunch fresh herbs (such as dill), sprigs picked intact, stalks finely chopped

Instructions

First making the mayonnaise. Heat the butter in a medium pot, toss in the external salad greens, place a lid and wilt for approximately 60 seconds, mixing a couple times, until they have wilted. Transfer the mixture into a container of an stick blender, add the pistachios and egg, then blend till smooth. If needed, add more nuts to get a mayonnaise-like texture. Keep in an sealed container in the refrigerator for up to 3 days.

For assemble the salad, sprinkle each lettuce half with olive oil and acid, then salt generously. Coat with one zigzag pattern of the herb emulsion, then scatter with the herbs. Place on 2 plates and serve immediately.