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Modeled after an acclaimed NYC restaurant, the creative technique converts typically wasted outer salad greens into a smooth green “mayonnaise”. This is a smart approach to minimize food waste while making a condiment flavorful and flexible.

The Reason Use Outer Lettuce Greens?

Those outer greens are the plant’s protective wrapping, guarding the tender inside leaves. Although recycling vegetable scraps is one fundamental zero-waste practice, finding new uses for these parts is even more impactful. Turning surplus ingredients into fertile soil avoids landfill buildup, where they may emit greenhouse gases, a potent climate concern.

It’s rather innovative if you consider about it: produce rots and transforms into the perfect growing medium to feed more plants, thus closing this loop and respecting the process of life.

However, with more than thirty percent extra produce being made compared to required, consuming valuable resources wisely is essential. Minimizing waste not only saves cash but also promotes a increasingly sustainable lifestyle.

The Green Emulsion Recipe

The adaptable recipe works with any variety of lettuce and nuts. Through using one entire egg, you eliminate any hassle to repurpose the extra white. The result is a smooth, rich sauce that pairs perfectly with greens, roasted veggies, grilled chicken, pasta, or rice.

Yields 2

For the Green “Mayonnaise” (Yields approximately 200 grams)

• 100g butter
• 50g outer lettuce greens of two little gems, rinsed and thoroughly dried
• 20g shelled roasted pistachios – light-colored nuts such as pine nuts assist keep the bright color, but whatever seeds can work
• 1 small entire egg

For the Salad

• Two little gem heads, split longwise
• Extra-virgin oil, to taste
• Lemon juice or white-wine vinegar, as desired
• 1 small bunch soft herbs (like dill), sprigs picked intact, stalks thinly minced

Steps

First preparing the mayonnaise. Melt the fat in a small saucepan, add the external salad leaves, place a lid and cook for approximately 60 seconds, stirring a couple times, till they’ve softened. Pour the mixture into a jug of an immersion processor, include the nuts and whole egg, then process until creamy. As necessary, incorporate more seeds to get the mayonnaise-like consistency. Keep in an airtight container in the fridge for up to 3 days.

To assemble the dish, drizzle each lettuce portion with olive oil and acid, then salt liberally. Coat with one zigzag drizzle of the green emulsion, then top with the herbs. Arrange on two plates and enjoy right away.