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Modeled after a popular NYC restaurant, the creative method converts usually thrown-out external lettuce greens into a velvety green emulsion. It’s a smart approach to minimize kitchen waste while creating something delicious and adaptable.

The Reason Repurpose External Lettuce Greens?

These external leaves are the plant’s natural wrapping, guarding the delicate inside leaves. While composting produce scraps is one fundamental sustainable habit, finding creative uses for them is additionally beneficial. Turning surplus food into rich soil prevents dump buildup, where they may release greenhouse gases, which is a powerful environmental concern.

This is rather radical if you consider over it: produce rots and becomes that perfect growing medium to nourish further crops, thereby closing this loop and respecting nature’s cycle of growth.

Yet, with over 30% extra produce being made compared to required, using precious ingredients wisely is essential. Minimizing leftovers not only conserves cash but also promotes the more sustainable way of living.

This Green Emulsion Method

This adaptable recipe works with any variety of lettuce and seeds. Through using one entire egg, you avoid any need to repurpose an leftover white. This outcome is an creamy, nutty sauce that pairs beautifully with salads, roasted veggies, seared poultry, pasta, or grains.

Yields 2

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

• 100 grams butter
• 50 grams external lettuce greens of 2 little gems, rinsed and dried
• 20 grams shelled roasted pistachios – white nuts like cashews assist keep the vivid color, though whatever seeds can work
• One small entire egg

To Make the Salad

• Two romaine or butter heads, halved longwise
• Cold-pressed olive oil, to taste
• Fresh lime juice or apple cider vinegar, as desired
• One generous bunch soft greens (such as parsley), leaves left intact, stalks finely chopped

Steps

First preparing the mayonnaise. Heat the fat in one small saucepan, add the outer salad greens, place a lid and wilt for about a minute, mixing a couple times, until they’ve wilted. Pour the mixture into the container of a immersion blender, include the pistachios and whole egg, then process till smooth. If needed, incorporate more nuts to achieve a thick consistency. Store in an sealed container in the refrigerator for up to three days.

To assemble the dish, drizzle each gem portion with olive oil and lemon juice, then salt generously. Coat with a zigzag pattern of the green mayonnaise, then top with the herbs. Place on 2 dishes and serve immediately.