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Modeled after an acclaimed NYC eatery, this creative method transforms usually thrown-out external lettuce leaves into a smooth herbaceous emulsion. This is a ingenious way to reduce leftovers while creating something delicious and flexible.

Why Use External Salad Leaves?

These external leaves are the plant’s protective packaging, shielding the delicate inside leaves. Although recycling produce trimmings is a basic zero-waste practice, discovering new uses for them is even more impactful. Turning surplus ingredients into rich compost prevents landfill buildup, where it can release greenhouse gases, which is a potent climate issue.

This is rather innovative when you think about it: produce decomposes and transforms into the ideal soil to feed further crops, thus completing this cycle and respecting the cycle of growth.

However, with over 30% extra produce being produced than required, using precious resources efficiently is essential. Minimizing waste not only conserves cash but also promotes the more sustainable lifestyle.

This Herb-Infused Emulsion Method

This versatile recipe functions with whatever type of salad greens and seeds. Through incorporating one entire egg, you eliminate the hassle to repurpose the extra white. The result is an smooth, nutty dressing that pairs beautifully with salads, grilled vegetables, seared poultry, noodles, or grains.

Serves two

For the Herb Emulsion (Yields about 200 grams)

• 100 grams butter
• 50g external lettuce leaves of 2 little gems, washed and thoroughly dried
• 20g peeled salted nuts – white seeds like pine nuts help keep the bright color, though whatever seeds will work
• 1 medium whole egg

To Make the Salad

• Two romaine or butter heads, split longwise
• Cold-pressed oil, to taste
• Fresh lime juice or apple cider vinegar, as desired
• 1 small handful fresh herbs (such as parsley), leaves left intact, stems finely minced

Instructions

First preparing the mayonnaise. Melt the butter in one medium pot, toss in the external salad leaves, cover and wilt for about 60 seconds, mixing once or twice, till they have wilted. Transfer the mixture into the jug of an stick processor, include the nuts and egg, then blend till smooth. If needed, incorporate extra seeds to get a mayonnaise-like texture. Store in an sealed container in the fridge for up to 3 days.

To assemble the salad, sprinkle each gem portion with oil and lemon juice, then salt generously. Dress with one zigzag drizzle of the green emulsion, then scatter with the greens. Arrange on two plates and enjoy right away.