Upcycling External Salad Leaves into Creamy Emulsion – A Sustainable Guide

Modeled after a popular NYC restaurant, the creative technique turns typically wasted external lettuce greens into an luxurious herbaceous emulsion. This is a smart approach to reduce leftovers while making a condiment tasty and adaptable.

The Reason Repurpose Outer Lettuce Leaves?

Those outer leaves are the plant’s natural packaging, shielding the delicate inner leaves. While composting produce scraps is one fundamental zero-waste habit, discovering new uses for them is additionally beneficial. Converting surplus food into rich soil avoids landfill accumulation, where it can release greenhouse gases, a potent climate concern.

This is quite innovative if you think over it: food decomposes and becomes that perfect growing medium to nourish further crops, thus closing this loop and honoring the cycle of life.

However, with more than 30% surplus food getting produced than needed, consuming valuable ingredients efficiently is crucial. Minimizing leftovers not only saves money but also supports the more sustainable way of living.

The Herb-Infused Emulsion Method

The versatile formula functions with any variety of salad greens and seeds. By incorporating a entire egg, you eliminate any need to repurpose an extra white. The result is an smooth, nutty sauce that works perfectly with greens, grilled veggies, grilled chicken, noodles, or grains.

Serves 2

To Make the Herb Emulsion (Makes about 200g)

• 100g butter
• 50g outer lettuce greens from two romaine or butter lettuce, rinsed and dried
• 20g peeled salted nuts – light-colored seeds like pine nuts help maintain a vivid color, but whatever seeds will do
• One small entire egg

To Make the Side

• 2 romaine or butter heads, halved lengthways
• Extra-virgin olive oil, to taste
• Lemon juice or white-wine vinegar, as desired
• One small bunch fresh greens (such as chervil), leaves picked whole, stalks finely chopped

Steps

Begin by preparing the mayonnaise. Melt the fat in one small pot, toss in the outer salad greens, place a lid and wilt for about a minute, stirring a couple times, till they’ve softened. Transfer this mixture into a container of a stick processor, add the nuts and egg, then process till creamy. If needed, add extra nuts to achieve a thick texture. Store in an sealed jar in the refrigerator for up to three days.

For prepare the dish, drizzle each lettuce portion with oil and lemon juice, then season liberally. Coat with one tight pattern of the herb mayonnaise, then scatter with the greens. Arrange on 2 dishes and serve immediately.