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Modeled after an acclaimed NYC eatery, this creative technique transforms typically wasted outer salad greens into an velvety green emulsion. This is a smart approach to minimize leftovers while producing something delicious and adaptable.

The Reason Use Outer Lettuce Leaves?

Those outer leaves are nature’s natural wrapping, guarding the tender inside leaves. While recycling produce trimmings is a basic sustainable practice, discovering creative uses for them is even more beneficial. Converting excess food into rich compost avoids landfill accumulation, where it can release methane, which is a potent climate concern.

This is quite radical when you think over it: produce decomposes and transforms into the ideal growing medium to feed further plants, thus completing the cycle and honoring nature’s process of growth.

Yet, with more than 30% surplus produce getting made than required, using precious ingredients wisely is crucial. Minimizing leftovers not only conserves cash but also supports a increasingly eco-friendly way of living.

The Green “Mayonnaise” Recipe

This adaptable formula works with whatever variety of lettuce and seeds. By using one whole egg, one avoid the need to repurpose an extra white. This result is an creamy, rich dressing that pairs perfectly with greens, roasted vegetables, grilled poultry, noodles, or rice.

Serves two

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

• 100g butter
• 50 grams outer lettuce greens of 2 romaine or butter lettuce, rinsed and thoroughly dried
• 20 grams peeled roasted pistachios – white nuts such as blanched almonds help maintain a bright color, though any nuts will do
• 1 small whole egg

For the Salad

• 2 romaine or butter lettuces, halved longwise
• Extra-virgin olive oil, to taste
• Lemon juice or white-wine vinegar, to taste
• One small bunch soft greens (such as dill), sprigs picked whole, stems finely chopped

Instructions

First preparing the emulsion. Heat the fat in one small saucepan, toss in the external salad leaves, cover and cook for about 60 seconds, stirring once or twice, until they’ve wilted. Transfer the mixture into the jug of an stick blender, include the pistachios and egg, then blend till smooth. As necessary, add more nuts to get the mayonnaise-like texture. Store in an sealed container in the refrigerator for as long as 3 days.

To prepare the salad, drizzle each lettuce portion with oil and acid, then season liberally. Coat with a tight drizzle of the green emulsion, then scatter with the greens. Arrange on 2 dishes and serve right away.