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Modeled after an acclaimed NYC eatery, this innovative technique transforms usually thrown-out outer lettuce leaves into an luxurious green emulsion. It’s a brilliant approach to cut down on kitchen waste while creating a condiment flavorful and adaptable.

Why Use Outer Lettuce Greens?

Those outer greens are nature’s protective packaging, guarding the tender inside leaves. While composting produce scraps is a fundamental sustainable practice, discovering creative applications for these parts is even more beneficial. Turning surplus food into rich compost avoids landfill accumulation, where it may release greenhouse gases, a potent climate issue.

This is quite innovative if you think over it: food decomposes and transforms into that perfect soil to feed more plants, thereby closing this loop and honoring nature’s process of life.

Yet, with more than 30% surplus food getting made than required, consuming valuable ingredients wisely becomes essential. Minimizing leftovers not only conserves cash but also promotes a more eco-friendly way of living.

The Green “Mayonnaise” Method

This versatile recipe works with any variety of salad greens and nuts. Through incorporating one whole egg, one eliminate any need to repurpose an leftover egg white. This outcome is an smooth, rich dressing that works perfectly with greens, grilled veggies, seared chicken, noodles, or rice.

Yields two

To Make the Green Emulsion (Makes approximately 200 grams)

• 100 grams butter
• 50g external lettuce leaves of two romaine or butter lettuce, rinsed and dried
• 20g shelled roasted nuts – white nuts such as cashews help keep a vivid green, but whatever nuts will do
• One medium whole egg

To Make the Side

• 2 romaine or butter heads, halved longwise
• Extra-virgin oil, to taste
• Fresh lime juice or apple cider vinegar, as desired
• One generous handful soft herbs (like parsley), sprigs picked whole, stems thinly chopped

Steps

Begin by making the mayonnaise. Melt the butter in one small saucepan, add the outer salad leaves, cover and cook for approximately a minute, stirring once or twice, until they’ve softened. Pour the mixture into a jug of a stick processor, add the pistachios and whole egg, then process until creamy. If needed, incorporate more nuts to achieve the thick texture. Keep in an sealed jar in the refrigerator for up to 3 days.

For assemble the salad, drizzle each gem half with olive oil and lemon juice, then salt liberally. Coat with a zigzag pattern of the herb mayonnaise, then scatter with the herbs. Arrange on 2 dishes and enjoy immediately.