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Modeled after a popular New York eatery, the groundbreaking technique transforms usually thrown-out external salad greens into an luxurious green “mayonnaise”. It’s a smart way to cut down on kitchen waste while producing something flavorful and adaptable.

Why Repurpose External Lettuce Leaves?

These outer leaves are the plant’s natural packaging, guarding the delicate inside lettuce. While composting produce trimmings is one fundamental sustainable habit, finding new uses for them is even more beneficial. Converting surplus ingredients into fertile compost avoids dump accumulation, where they may release greenhouse gases, which is a potent climate concern.

It’s rather radical when you think over it: produce decomposes and becomes that perfect soil to feed further crops, thus completing the loop and honoring the cycle of life.

Yet, given more than thirty percent surplus produce getting produced compared to required, using precious ingredients efficiently becomes crucial. Reducing leftovers not only saves cash but also promotes a more sustainable lifestyle.

The Green Emulsion Method

This versatile formula functions with any variety of lettuce and nuts. By incorporating a whole egg, you eliminate the hassle to repurpose the extra egg white. This result is a smooth, rich sauce that works beautifully with greens, grilled veggies, grilled chicken, pasta, or grains.

Yields 2

For the Green Emulsion (Yields approximately 200g)

• 100 grams butter
• 50 grams outer salad leaves from two little gems, washed and dried
• 20g shelled roasted nuts – light-colored nuts such as cashews help keep the vivid color, though any nuts can work
• 1 small entire egg

For the Side

• Two romaine or butter heads, split longwise
• Extra-virgin oil, as needed
• Fresh lime juice or apple cider vinegar, to taste
• 1 generous handful fresh herbs (like chives), sprigs left whole, stalks thinly chopped

Instructions

First making the mayonnaise. Heat the fat in a small saucepan, add the outer salad greens, place a lid and cook for approximately 60 seconds, mixing once or twice, till they have wilted. Pour this contents into a jug of an stick processor, add the pistachios and whole egg, then blend until creamy. If needed, add more seeds to achieve a mayonnaise-like consistency. Store in a sealed container in the fridge for as long as three days.

To assemble the dish, sprinkle each gem half with oil and lemon juice, then season liberally. Coat with one tight drizzle of the herb mayonnaise, then scatter with the herbs. Place on two dishes and serve right away.