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Drawing from an acclaimed NYC eatery, the groundbreaking technique turns usually thrown-out external salad leaves into an luxurious green “mayonnaise”. This is a smart approach to cut down on leftovers while making a condiment flavorful and flexible.

Why Repurpose Outer Lettuce Greens?

These external greens are the plant’s protective packaging, shielding the delicate inner lettuce. While composting vegetable scraps is a basic sustainable habit, finding new applications for them is even more impactful. Turning surplus ingredients into fertile soil avoids dump accumulation, where it may emit greenhouse gases, a powerful climate issue.

It’s rather innovative when you think over it: produce decomposes and transforms into the ideal growing medium to nourish more plants, thus closing this loop and honoring the process of growth.

Yet, given more than 30% extra food being made compared to required, consuming valuable ingredients efficiently is essential. Reducing leftovers not only conserves cash but also promotes the more sustainable lifestyle.

The Herb-Infused Emulsion Recipe

The versatile formula works with any type of salad greens and nuts. By incorporating a whole egg, you avoid any hassle to use up the leftover white. This outcome is an creamy, nutty sauce that pairs perfectly with salads, roasted vegetables, seared chicken, noodles, or rice.

Serves 2

To Make the Green Emulsion (Makes approximately 200 grams)

• 100 grams butter
• 50g outer lettuce leaves from two little gems, washed and dried
• 20g shelled roasted pistachios – light-colored nuts like blanched almonds assist maintain the vivid color, but any nuts can work
• One small entire egg

To Make the Salad

• Two romaine or butter lettuces, split longwise
• Extra-virgin olive oil, as needed
• Fresh lime juice or apple cider vinegar, as desired
• One generous bunch fresh greens (such as chervil), leaves left whole, stems finely minced

Steps

Begin by making the mayonnaise. Melt the fat in a medium saucepan, add the external lettuce greens, place a lid and wilt for approximately 60 seconds, mixing once or twice, till they have wilted. Pour this mixture into the jug of a stick processor, include the nuts and egg, then process till smooth. As necessary, incorporate more seeds to get the thick consistency. Keep in a sealed container in the refrigerator for up to 3 days.

For assemble the dish, sprinkle each gem portion with oil and lemon juice, then salt generously. Coat with a zigzag drizzle of the green emulsion, then scatter with the greens. Place on 2 dishes and enjoy right away.