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Modeled after a well-known NYC eatery, this groundbreaking method converts typically wasted external salad greens into an smooth herbaceous emulsion. This is an ingenious way to minimize kitchen waste while making a condiment delicious and flexible.

Why Use Outer Salad Leaves?

Those external leaves serve as nature’s protective wrapping, guarding the delicate inside lettuce. Although composting produce scraps is a basic zero-waste practice, finding new applications for them is even more impactful. Converting excess food into rich compost prevents landfill buildup, where it may release greenhouse gases, a potent environmental concern.

It’s rather radical if you think over it: food decomposes and becomes the perfect growing medium to feed further crops, thereby closing this loop and honoring nature’s cycle of life.

However, with more than 30% surplus food being made compared to needed, consuming precious ingredients efficiently is crucial. Reducing waste not only conserves cash but also supports a more eco-friendly lifestyle.

This Green Emulsion Recipe

The versatile formula works with any variety of lettuce and nuts. By using a entire egg, you avoid the hassle to use up the leftover egg white. The outcome is a creamy, rich sauce that pairs beautifully with greens, roasted vegetables, seared chicken, noodles, or grains.

Yields 2

To Make the Green Emulsion (Yields approximately 200g)

• 100g butter
• 50 grams external lettuce greens of 2 romaine or butter lettuce, washed and dried
• 20g shelled salted nuts – light-colored seeds like pine nuts help keep a bright color, though whatever seeds will work
• One medium whole egg

For the Salad

• Two little gem heads, split lengthways
• Extra-virgin oil, as needed
• Fresh lime juice or white-wine vinegar, as desired
• 1 generous bunch fresh greens (like dill), leaves picked whole, stalks thinly chopped

Instructions

Begin by making the emulsion. Melt the butter in a medium saucepan, toss in the external lettuce leaves, place a lid and wilt for approximately 60 seconds, mixing a couple times, until they’ve wilted. Pour the contents into a jug of an immersion processor, include the pistachios and egg, then blend till creamy. If needed, incorporate extra seeds to get a thick texture. Store in a sealed jar in the fridge for up to 3 days.

For prepare the salad, drizzle each gem portion with oil and lemon juice, then salt liberally. Coat with one tight pattern of the herb emulsion, then top with the herbs. Place on two plates and serve right away.