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Modeled after a well-known NYC restaurant, the groundbreaking method transforms usually thrown-out outer lettuce leaves into an smooth green “mayonnaise”. This is a smart approach to cut down on kitchen waste while making something delicious and adaptable.

The Reason Use External Lettuce Greens?

These external leaves serve as nature’s protective packaging, guarding the delicate inside leaves. While recycling produce trimmings is a basic zero-waste habit, finding new applications for them is even more beneficial. Converting surplus ingredients into rich compost prevents dump buildup, where it may emit greenhouse gases, which is a potent environmental concern.

This is rather innovative if you consider about it: food rots and transforms into that perfect growing medium to feed further plants, thereby completing this cycle and respecting the cycle of life.

Yet, with over thirty percent surplus food getting produced compared to required, using valuable ingredients efficiently is essential. Reducing leftovers not only saves money but also promotes a more eco-friendly lifestyle.

This Green Emulsion Recipe

This adaptable recipe functions with whatever type of salad greens and seeds. Through using one entire egg, you avoid any hassle to use up the extra white. The result is a creamy, nutty sauce that pairs perfectly with greens, roasted vegetables, seared chicken, noodles, or grains.

Serves two

To Make the Herb Emulsion (Yields about 200g)

• 100g unsalted butter
• 50 grams outer lettuce leaves of two romaine or butter lettuce, rinsed and thoroughly dried
• 20 grams shelled roasted pistachios – light-colored seeds like pine nuts assist keep a vivid green, though whatever nuts can work
• One medium entire egg

For the Salad

• Two romaine or butter heads, halved longwise
• Cold-pressed olive oil, to taste
• Fresh lime juice or apple cider vinegar, to taste
• One small handful soft greens (like dill), leaves left whole, stems finely chopped

Steps

First making the emulsion. Melt the fat in a small pot, toss in the outer lettuce leaves, place a lid and wilt for about a minute, stirring once or twice, till they have softened. Pour the contents into a container of an immersion blender, add the nuts and whole egg, then process until smooth. If needed, incorporate extra nuts to achieve the thick consistency. Store in a airtight container in the fridge for up to three days.

To prepare the dish, drizzle each lettuce portion with olive oil and lemon juice, then season liberally. Dress with a zigzag pattern of the green mayonnaise, then top with the greens. Place on 2 dishes and serve immediately.