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Drawing from a popular NYC eatery, the innovative method transforms typically wasted external lettuce greens into a smooth herbaceous “mayonnaise”. It’s a brilliant way to minimize food waste while creating a condiment tasty and versatile.

The Reason Repurpose External Lettuce Greens?

These external leaves are nature’s protective wrapping, shielding the delicate inside leaves. Although composting vegetable scraps is one fundamental sustainable practice, finding new uses for these parts is even more impactful. Turning surplus food into rich compost prevents landfill buildup, where it can emit methane, which is a potent environmental concern.

It’s rather radical if you consider over it: produce decomposes and becomes the perfect soil to nourish further crops, thus completing the cycle and respecting the cycle of growth.

Yet, with more than 30% extra produce getting made compared to required, consuming precious resources wisely is essential. Reducing leftovers not only conserves cash but also supports a more eco-friendly lifestyle.

This Green “Mayonnaise” Recipe

This adaptable formula functions with whatever variety of lettuce and nuts. Through using one whole egg, you avoid any need to use up an extra white. The outcome is an smooth, rich dressing that works beautifully with greens, roasted veggies, seared chicken, pasta, or grains.

Serves two

To Make the Green Emulsion (Yields about 200g)

• 100 grams unsalted butter
• 50g outer salad greens of 2 romaine or butter lettuce, washed and dried
• 20g peeled salted pistachios – light-colored seeds such as cashews assist maintain a vivid color, but whatever seeds can work
• One medium whole egg

To Make the Salad

• Two little gem heads, halved longwise
• Cold-pressed olive oil, as needed
• Fresh lime juice or apple cider vinegar, to taste
• 1 small bunch soft herbs (such as chervil), leaves picked whole, stalks finely chopped

Steps

Begin by making the mayonnaise. Melt the fat in one medium pot, add the external salad leaves, place a lid and cook for approximately a minute, stirring a couple times, until they have wilted. Transfer the contents into the jug of a stick blender, add the pistachios and egg, then process until smooth. As necessary, incorporate more nuts to achieve the mayonnaise-like texture. Keep in an sealed container in the refrigerator for up to 3 days.

To assemble the salad, sprinkle each gem portion with oil and lemon juice, then salt generously. Dress with a tight pattern of the herb mayonnaise, then top with the herbs. Arrange on 2 plates and enjoy right away.