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Drawing from an acclaimed NYC eatery, this groundbreaking method transforms typically wasted outer lettuce leaves into a velvety green emulsion. This is a smart approach to minimize food waste while producing a condiment tasty and flexible.

The Reason Repurpose External Salad Leaves?

These outer leaves serve as nature’s protective packaging, shielding the tender inner leaves. While recycling vegetable trimmings is one fundamental sustainable habit, discovering new applications for them is even more impactful. Turning excess ingredients into rich compost prevents landfill buildup, where it may release greenhouse gases, which is a powerful climate concern.

This is rather innovative if you think about it: food rots and becomes the ideal growing medium to nourish more plants, thereby completing this loop and respecting the process of life.

Yet, given more than 30% surplus produce getting made than needed, consuming valuable ingredients wisely is essential. Minimizing leftovers not only conserves money but also promotes the more sustainable way of living.

The Green “Mayonnaise” Method

This adaptable formula functions with whatever type of salad greens and seeds. Through using a entire egg, you eliminate any hassle to use up the extra white. The outcome is a smooth, nutty sauce that works perfectly with salads, roasted veggies, grilled poultry, noodles, or rice.

Yields two

For the Green “Mayonnaise” (Makes about 200 grams)

• 100g unsalted butter
• 50 grams outer lettuce greens of 2 little gems, rinsed and thoroughly dried
• 20g shelled roasted nuts – white seeds such as cashews help maintain a vivid green, but whatever seeds will work
• 1 medium entire egg

To Make the Side

• 2 little gem heads, split lengthways
• Cold-pressed olive oil, as needed
• Lemon juice or apple cider vinegar, to taste
• One generous bunch soft greens (such as dill), leaves picked intact, stems finely chopped

Steps

First preparing the mayonnaise. Melt the fat in a small saucepan, add the external lettuce greens, cover and wilt for approximately 60 seconds, stirring once or twice, till they have wilted. Pour this contents into the container of an stick processor, add the pistachios and egg, then process until creamy. If needed, add more seeds to achieve the thick consistency. Keep in an airtight jar in the fridge for as long as 3 days.

To assemble the salad, drizzle each gem portion with olive oil and acid, then season liberally. Coat with one zigzag pattern of the herb emulsion, then top with the herbs. Place on 2 dishes and serve immediately.