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Modeled after an acclaimed New York eatery, this groundbreaking method converts often-discarded external lettuce greens into an smooth herbaceous “mayonnaise”. It’s an ingenious way to minimize kitchen waste while creating a condiment flavorful and versatile.

The Reason Repurpose External Lettuce Greens?

These outer leaves serve as the plant’s natural packaging, shielding the tender inner leaves. While composting produce scraps is one fundamental sustainable practice, finding creative uses for them is additionally beneficial. Turning excess food into rich soil prevents landfill accumulation, where they may release methane, a powerful climate issue.

It’s quite radical if you think over it: produce decomposes and becomes the ideal soil to feed further plants, thus closing the loop and honoring the process of growth.

Yet, given more than thirty percent surplus produce being produced than required, consuming precious resources efficiently is essential. Reducing leftovers not only saves cash but also promotes the increasingly sustainable way of living.

The Green “Mayonnaise” Method

The adaptable formula functions with any type of lettuce and seeds. Through incorporating one whole egg, one eliminate any hassle to repurpose the extra egg white. The result is an smooth, nutty dressing that pairs perfectly with greens, grilled veggies, seared poultry, pasta, or grains.

Yields two

To Make the Herb Emulsion (Yields about 200 grams)

• 100g unsalted butter
• 50g outer lettuce greens from two little gems, washed and dried
• 20 grams peeled roasted pistachios – white nuts like cashews help maintain a vivid green, but any seeds can do
• One medium whole egg

To Make the Side

• 2 romaine or butter lettuces, split longwise
• Extra-virgin olive oil, as needed
• Fresh lime juice or white-wine vinegar, as desired
• 1 small bunch fresh greens (such as chervil), sprigs left whole, stems finely chopped

Steps

First making the emulsion. Heat the fat in one medium pot, toss in the external salad greens, place a lid and cook for approximately 60 seconds, stirring a couple times, till they’ve wilted. Pour this contents into the jug of an immersion processor, include the nuts and whole egg, then process until creamy. If needed, add more nuts to get the thick texture. Keep in a airtight jar in the fridge for up to 3 days.

For assemble the salad, sprinkle each lettuce portion with olive oil and acid, then season liberally. Coat with a tight pattern of the green mayonnaise, then top with the herbs. Arrange on 2 dishes and serve immediately.