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Drawing from an acclaimed New York restaurant, this groundbreaking technique turns typically wasted external lettuce leaves into a luxurious green “mayonnaise”. It’s a brilliant approach to cut down on kitchen waste while making a condiment delicious and flexible.

Why Use External Salad Greens?

Those outer greens are the plant’s natural wrapping, guarding the tender inner leaves. Although recycling produce trimmings is a fundamental sustainable practice, finding creative uses for these parts is additionally impactful. Turning surplus food into fertile soil avoids landfill accumulation, where it may release greenhouse gases, a powerful climate concern.

It’s rather radical if you consider about it: produce decomposes and becomes that ideal growing medium to nourish further plants, thereby closing this loop and honoring the process of life.

Yet, given over 30% surplus produce being produced compared to required, using valuable resources wisely is crucial. Minimizing leftovers not only saves cash but also promotes the more eco-friendly lifestyle.

This Green Emulsion Recipe

This adaptable recipe functions with any type of salad greens and nuts. By incorporating a whole egg, you eliminate the need to use up an extra egg white. This result is an smooth, nutty sauce that pairs beautifully with salads, roasted vegetables, grilled chicken, pasta, or rice.

Serves two

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

• 100 grams butter
• 50 grams outer salad leaves of two romaine or butter lettuce, rinsed and dried
• 20 grams shelled roasted pistachios – white seeds such as cashews assist maintain the bright color, but whatever nuts can do
• 1 small whole egg

To Make the Side

• 2 romaine or butter heads, split longwise
• Cold-pressed oil, to taste
• Fresh lime juice or white-wine vinegar, as desired
• One small bunch fresh greens (such as parsley), leaves picked whole, stems finely chopped

Instructions

First making the emulsion. Melt the fat in a small saucepan, toss in the external salad greens, place a lid and wilt for approximately 60 seconds, mixing once or twice, till they have softened. Transfer the mixture into a container of an immersion processor, add the pistachios and whole egg, then blend till smooth. If needed, add more nuts to get a thick consistency. Store in a sealed container in the fridge for as long as three days.

For assemble the dish, drizzle each lettuce portion with olive oil and lemon juice, then season liberally. Coat with a tight drizzle of the herb mayonnaise, then top with the herbs. Place on two plates and enjoy immediately.