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Drawing from a well-known NYC eatery, the innovative technique transforms usually thrown-out outer lettuce leaves into an velvety green “mayonnaise”. This is an smart way to cut down on kitchen waste while creating a condiment flavorful and versatile.

Why Use External Salad Leaves?

These outer leaves serve as nature’s natural packaging, shielding the tender inside leaves. Although recycling produce scraps is one basic sustainable practice, finding creative applications for these parts is even more beneficial. Converting surplus food into rich soil avoids dump buildup, where it may release greenhouse gases, which is a powerful climate concern.

This is quite innovative when you think over it: produce rots and becomes that perfect growing medium to feed more crops, thus closing the cycle and honoring nature’s cycle of life.

However, with more than thirty percent extra food being made than needed, consuming precious ingredients efficiently is essential. Minimizing leftovers not only saves money but also supports the increasingly eco-friendly lifestyle.

The Green Emulsion Recipe

The versatile formula works with whatever type of salad greens and nuts. By using a whole egg, one eliminate the need to use up an extra egg white. This outcome is an creamy, rich sauce that pairs perfectly with salads, roasted vegetables, seared poultry, noodles, or grains.

Serves 2

To Make the Green Emulsion (Makes approximately 200 grams)

• 100g unsalted butter
• 50g outer lettuce greens from 2 little gems, washed and dried
• 20 grams shelled roasted pistachios – white nuts like blanched almonds help keep a vivid color, though any nuts will work
• One medium whole egg

To Make the Salad

• Two romaine or butter heads, split lengthways
• Extra-virgin oil, as needed
• Lemon juice or white-wine vinegar, as desired
• One generous handful soft herbs (like dill), leaves left whole, stalks finely minced

Steps

First preparing the mayonnaise. Heat the butter in a medium saucepan, toss in the outer salad leaves, cover and wilt for about 60 seconds, mixing a couple times, until they’ve wilted. Transfer the contents into a jug of a stick processor, add the pistachios and egg, then process until smooth. As necessary, add more nuts to achieve a mayonnaise-like consistency. Store in an airtight container in the refrigerator for as long as 3 days.

For prepare the dish, sprinkle each lettuce half with oil and lemon juice, then season generously. Coat with a zigzag pattern of the green mayonnaise, then scatter with the greens. Place on two dishes and serve immediately.