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Inspired by an acclaimed NYC eatery, this creative technique transforms typically wasted external salad leaves into an smooth green “mayonnaise”. It’s an smart way to cut down on food waste while making a condiment delicious and versatile.

Why Use External Lettuce Leaves?

These external leaves serve as nature’s protective packaging, guarding the tender inner lettuce. Although composting vegetable trimmings is a basic zero-waste practice, discovering new uses for these parts is even more impactful. Turning excess ingredients into fertile soil prevents dump buildup, where it may emit greenhouse gases, a powerful environmental concern.

It’s quite radical when you think over it: produce rots and becomes that perfect soil to nourish further crops, thus completing the cycle and respecting the cycle of growth.

However, with more than 30% surplus produce getting produced compared to required, consuming precious ingredients wisely is essential. Reducing waste not only saves money but also supports a more eco-friendly way of living.

The Herb-Infused Emulsion Recipe

The adaptable formula functions with whatever type of salad greens and nuts. By using one entire egg, one eliminate the hassle to use up an leftover egg white. This outcome is a smooth, rich dressing that works perfectly with greens, roasted veggies, grilled chicken, noodles, or grains.

Yields two

For the Green Emulsion (Yields about 200 grams)

• 100 grams unsalted butter
• 50 grams external lettuce leaves of two little gems, rinsed and thoroughly dried
• 20 grams peeled salted pistachios – white nuts like pine nuts help keep a vivid color, but whatever seeds can work
• One medium entire egg

For the Salad

• 2 romaine or butter heads, split longwise
• Cold-pressed olive oil, as needed
• Lemon juice or white-wine vinegar, as desired
• 1 generous handful fresh herbs (like dill), sprigs left intact, stalks thinly chopped

Steps

Begin by making the mayonnaise. Heat the butter in a medium pot, add the outer salad leaves, cover and wilt for about a minute, stirring once or twice, till they have softened. Transfer the mixture into a jug of a immersion blender, include the nuts and egg, then process until smooth. As necessary, add more nuts to get a thick texture. Keep in an airtight container in the fridge for as long as three days.

For prepare the dish, drizzle each lettuce half with oil and acid, then salt liberally. Dress with one zigzag pattern of the green mayonnaise, then scatter with the greens. Arrange on 2 plates and enjoy immediately.