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Inspired by an acclaimed New York restaurant, this creative method turns typically wasted external salad leaves into a smooth green emulsion. This is a brilliant approach to minimize kitchen waste while producing something flavorful and adaptable.

Why Repurpose Outer Lettuce Greens?

Those outer leaves serve as nature’s natural wrapping, shielding the tender inner leaves. Although recycling vegetable scraps is a fundamental zero-waste habit, finding creative uses for them is even more beneficial. Converting excess ingredients into rich compost prevents dump accumulation, where it may emit methane, a potent climate issue.

This is quite innovative when you consider over it: produce decomposes and transforms into the perfect growing medium to feed more crops, thereby closing this loop and honoring the cycle of growth.

Yet, with over thirty percent surplus food getting made compared to needed, using valuable resources efficiently becomes crucial. Reducing leftovers not only saves money but also supports a more sustainable way of living.

This Herb-Infused Emulsion Method

This adaptable formula functions with whatever type of lettuce and seeds. By incorporating one entire egg, you avoid the need to repurpose an leftover egg white. The result is a creamy, rich dressing that works beautifully with greens, grilled veggies, grilled chicken, noodles, or rice.

Yields two

To Make the Herb Emulsion (Yields about 200g)

• 100 grams butter
• 50 grams outer lettuce leaves of 2 romaine or butter lettuce, rinsed and dried
• 20 grams shelled salted nuts – white nuts like pine nuts help maintain the vivid color, but any seeds can do
• One medium whole egg

For the Side

• 2 romaine or butter lettuces, split lengthways
• Cold-pressed olive oil, to taste
• Fresh lime juice or white-wine vinegar, to taste
• 1 generous bunch soft herbs (like dill), sprigs picked whole, stems finely chopped

Instructions

First preparing the emulsion. Melt the butter in one medium pot, add the external lettuce greens, place a lid and cook for about 60 seconds, stirring a couple times, until they’ve softened. Transfer this contents into the container of a stick blender, add the nuts and egg, then process until creamy. As necessary, add extra seeds to get the mayonnaise-like consistency. Keep in an airtight jar in the refrigerator for up to three days.

To assemble the salad, sprinkle each gem portion with olive oil and acid, then season liberally. Dress with a tight drizzle of the green mayonnaise, then top with the greens. Arrange on two dishes and enjoy right away.