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Modeled after an acclaimed NYC restaurant, the innovative method converts often-discarded outer lettuce leaves into an luxurious green “mayonnaise”. It’s an smart approach to reduce leftovers while creating something delicious and versatile.

The Reason Use External Salad Greens?

Those external leaves are nature’s protective wrapping, guarding the delicate inner leaves. While composting produce trimmings is one basic sustainable habit, finding new applications for these parts is additionally impactful. Converting surplus food into fertile compost prevents dump accumulation, where it may release greenhouse gases, a potent climate issue.

This is quite innovative when you consider about it: food decomposes and transforms into that ideal soil to nourish more crops, thus completing this loop and respecting the cycle of growth.

However, given more than thirty percent surplus produce being made than needed, using precious resources efficiently is essential. Minimizing leftovers not only conserves money but also supports a more sustainable lifestyle.

This Green “Mayonnaise” Recipe

This adaptable formula functions with whatever variety of lettuce and seeds. Through using one whole egg, one eliminate any need to use up the leftover egg white. This result is an creamy, rich sauce that works beautifully with salads, roasted veggies, seared poultry, noodles, or grains.

Yields 2

To Make the Green Emulsion (Makes about 200 grams)

• 100 grams unsalted butter
• 50 grams outer lettuce greens from two little gems, rinsed and dried
• 20g shelled roasted pistachios – white seeds such as pine nuts assist keep the vivid green, but whatever nuts will work
• 1 small whole egg

To Make the Side

• Two romaine or butter lettuces, halved lengthways
• Extra-virgin olive oil, as needed
• Fresh lime juice or white-wine vinegar, to taste
• One generous handful fresh greens (like chives), sprigs picked intact, stalks finely minced

Steps

Begin by preparing the emulsion. Heat the butter in a small pot, toss in the outer lettuce greens, place a lid and wilt for approximately 60 seconds, mixing once or twice, until they’ve softened. Transfer this mixture into the container of a stick processor, add the nuts and whole egg, then blend till smooth. If needed, add more nuts to achieve the thick texture. Store in a airtight jar in the refrigerator for up to three days.

To assemble the salad, drizzle each gem portion with olive oil and acid, then season generously. Dress with one zigzag drizzle of the green mayonnaise, then scatter with the herbs. Arrange on two dishes and enjoy right away.