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Modeled after a well-known New York eatery, the creative method converts usually thrown-out external lettuce leaves into a smooth green emulsion. This is an brilliant way to minimize food waste while creating a condiment delicious and flexible.

Why Repurpose Outer Lettuce Greens?

These outer greens are nature’s natural packaging, shielding the delicate inside lettuce. While composting produce trimmings is a basic zero-waste practice, finding new uses for these parts is even more beneficial. Converting surplus ingredients into fertile compost prevents dump accumulation, where they may release greenhouse gases, which is a potent climate issue.

It’s rather radical when you consider about it: produce rots and transforms into that ideal growing medium to nourish more crops, thus closing the cycle and honoring nature’s cycle of growth.

However, with over 30% extra food getting produced than required, consuming precious ingredients efficiently is essential. Minimizing waste not only saves cash but also promotes the increasingly sustainable way of living.

This Green “Mayonnaise” Method

The versatile recipe works with any type of lettuce and nuts. Through using a whole egg, you avoid any need to repurpose the leftover egg white. This outcome is an smooth, rich sauce that works perfectly with greens, grilled veggies, seared chicken, pasta, or rice.

Serves 2

For the Green “Mayonnaise” (Makes about 200g)

• 100g unsalted butter
• 50 grams external salad leaves from 2 romaine or butter lettuce, washed and dried
• 20g shelled roasted nuts – white nuts such as cashews assist keep the bright color, but whatever seeds can work
• 1 small whole egg

To Make the Salad

• 2 romaine or butter lettuces, split longwise
• Cold-pressed olive oil, to taste
• Fresh lime juice or white-wine vinegar, as desired
• 1 generous bunch fresh herbs (like parsley), leaves left intact, stalks thinly chopped

Instructions

Begin by preparing the emulsion. Heat the fat in a medium saucepan, add the outer lettuce greens, place a lid and wilt for about 60 seconds, stirring a couple times, until they have softened. Transfer the contents into the container of an immersion blender, include the pistachios and whole egg, then process till creamy. If needed, incorporate more seeds to get the thick texture. Store in an sealed jar in the fridge for as long as three days.

To prepare the salad, sprinkle each gem portion with oil and acid, then salt liberally. Dress with one tight drizzle of the green emulsion, then top with the herbs. Arrange on two plates and enjoy right away.