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Drawing from a popular New York eatery, the innovative technique converts typically wasted outer lettuce leaves into a luxurious green “mayonnaise”. This is a ingenious approach to cut down on leftovers while making something flavorful and adaptable.

Why Use Outer Lettuce Leaves?

These external greens are nature’s protective wrapping, shielding the tender inner leaves. While recycling vegetable scraps is a basic zero-waste habit, discovering new uses for these parts is additionally beneficial. Converting excess ingredients into fertile compost prevents dump accumulation, where it may release methane, a potent climate issue.

It’s rather innovative if you consider over it: food decomposes and transforms into that ideal growing medium to nourish further crops, thereby closing this cycle and honoring nature’s cycle of life.

Yet, with over 30% surplus food being produced compared to required, using valuable resources wisely is essential. Minimizing waste not only conserves cash but also promotes a more sustainable way of living.

The Green Emulsion Recipe

This versatile recipe works with whatever type of salad greens and seeds. By incorporating a entire egg, you eliminate the hassle to repurpose an leftover egg white. The result is a creamy, nutty sauce that pairs perfectly with greens, roasted veggies, grilled chicken, pasta, or rice.

Serves two

To Make the Green “Mayonnaise” (Makes approximately 200 grams)

• 100 grams unsalted butter
• 50g outer salad greens from two little gems, washed and thoroughly dried
• 20g peeled roasted pistachios – white nuts such as pine nuts help keep the bright green, but whatever nuts will do
• One small entire egg

To Make the Side

• Two little gem heads, halved longwise
• Extra-virgin olive oil, to taste
• Fresh lime juice or apple cider vinegar, as desired
• One small bunch soft herbs (like chervil), sprigs left intact, stalks finely minced

Steps

Begin by preparing the mayonnaise. Heat the butter in a small saucepan, toss in the external salad leaves, place a lid and wilt for approximately a minute, mixing a couple times, until they’ve wilted. Pour the contents into a jug of an stick processor, include the pistachios and whole egg, then blend till creamy. As necessary, add more seeds to achieve the mayonnaise-like consistency. Keep in an sealed container in the fridge for up to 3 days.

For prepare the salad, drizzle each gem half with olive oil and acid, then salt generously. Coat with a tight pattern of the green emulsion, then scatter with the greens. Place on 2 plates and serve immediately.