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Inspired by an acclaimed New York eatery, this innovative technique turns typically wasted outer lettuce greens into a smooth herbaceous emulsion. This is a ingenious way to cut down on leftovers while creating something flavorful and adaptable.

The Reason Repurpose Outer Lettuce Greens?

Those external leaves serve as nature’s protective packaging, shielding the tender inner leaves. While recycling vegetable scraps is one fundamental zero-waste practice, finding new applications for these parts is even more impactful. Converting excess ingredients into fertile soil avoids dump buildup, where it can release methane, a potent climate issue.

It’s rather radical if you consider over it: food rots and transforms into that perfect soil to nourish further plants, thus closing the loop and respecting nature’s process of growth.

Yet, with over 30% extra food being made than needed, using precious resources efficiently is essential. Reducing leftovers not only conserves money but also promotes the more eco-friendly lifestyle.

The Green Emulsion Method

The adaptable recipe works with whatever variety of lettuce and nuts. By incorporating a whole egg, one avoid the need to repurpose an extra white. This result is a smooth, nutty sauce that works perfectly with greens, grilled veggies, grilled chicken, pasta, or grains.

Yields 2

To Make the Green Emulsion (Yields about 200 grams)

• 100 grams butter
• 50g external salad greens of 2 little gems, rinsed and thoroughly dried
• 20 grams peeled salted pistachios – light-colored nuts such as pine nuts help keep the bright green, though any nuts can do
• 1 small whole egg

To Make the Side

• 2 little gem heads, split longwise
• Cold-pressed olive oil, as needed
• Fresh lime juice or white-wine vinegar, as desired
• One small bunch fresh greens (such as dill), sprigs left whole, stems finely chopped

Steps

Begin by preparing the emulsion. Melt the butter in a small pot, toss in the outer salad leaves, cover and cook for approximately 60 seconds, mixing a couple times, until they have wilted. Transfer this mixture into the jug of an immersion processor, include the nuts and egg, then blend until smooth. As necessary, add extra seeds to achieve the thick consistency. Store in a airtight container in the fridge for as long as 3 days.

For assemble the salad, sprinkle each gem half with olive oil and lemon juice, then season liberally. Coat with one tight pattern of the green emulsion, then top with the herbs. Arrange on 2 dishes and serve right away.