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Inspired by a popular New York eatery, this innovative technique transforms typically wasted outer salad greens into an velvety green “mayonnaise”. It’s a brilliant approach to minimize leftovers while producing something tasty and versatile.

The Reason Repurpose External Lettuce Greens?

These external greens are nature’s protective wrapping, shielding the tender inside lettuce. Although recycling produce trimmings is one basic zero-waste practice, discovering creative uses for them is additionally impactful. Converting excess ingredients into fertile compost prevents landfill accumulation, where it can release methane, which is a powerful environmental concern.

This is quite innovative when you think over it: food decomposes and transforms into the ideal growing medium to nourish further plants, thus completing this loop and honoring the process of growth.

Yet, with more than 30% surplus food getting produced than needed, consuming precious resources wisely is crucial. Reducing leftovers not only conserves cash but also supports the more sustainable way of living.

The Green Emulsion Recipe

The versatile recipe functions with whatever variety of lettuce and seeds. By incorporating a entire egg, you eliminate any need to use up an leftover white. The outcome is an creamy, rich sauce that pairs perfectly with salads, roasted veggies, seared chicken, pasta, or rice.

Serves two

To Make the Herb Emulsion (Makes approximately 200g)

• 100g butter
• 50g outer lettuce greens of 2 romaine or butter lettuce, rinsed and dried
• 20 grams peeled roasted nuts – white seeds like pine nuts help maintain the vivid color, but any nuts can work
• One small entire egg

For the Salad

• Two little gem lettuces, split lengthways
• Extra-virgin olive oil, to taste
• Lemon juice or white-wine vinegar, to taste
• One generous handful fresh herbs (such as chives), sprigs left whole, stalks finely chopped

Steps

Begin by making the mayonnaise. Heat the butter in one medium pot, add the external salad greens, cover and cook for approximately 60 seconds, stirring a couple times, till they’ve softened. Transfer this mixture into a container of a stick blender, include the pistachios and egg, then blend till creamy. As necessary, incorporate more nuts to achieve a thick consistency. Store in a sealed jar in the fridge for up to 3 days.

To prepare the salad, sprinkle each lettuce portion with oil and acid, then season generously. Dress with one tight pattern of the herb mayonnaise, then scatter with the herbs. Place on two plates and enjoy immediately.