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Modeled after a popular NYC restaurant, the creative technique converts often-discarded external lettuce greens into an smooth green emulsion. It’s an brilliant approach to reduce food waste while producing a condiment flavorful and adaptable.

Why Use Outer Lettuce Leaves?

These outer greens are the plant’s natural wrapping, guarding the delicate inner leaves. Although composting produce scraps is a basic sustainable practice, finding creative applications for these parts is additionally impactful. Converting excess food into rich soil prevents dump buildup, where it may release methane, which is a powerful climate issue.

It’s quite innovative if you consider over it: food decomposes and transforms into that ideal growing medium to feed further crops, thus closing the loop and honoring the process of life.

However, given over 30% extra produce getting produced compared to needed, using precious resources wisely becomes crucial. Minimizing leftovers not only saves money but also promotes a increasingly sustainable lifestyle.

The Green “Mayonnaise” Recipe

The versatile formula functions with whatever variety of salad greens and nuts. By incorporating one entire egg, you avoid the need to use up an extra white. This result is a smooth, rich sauce that pairs perfectly with salads, grilled vegetables, seared chicken, noodles, or rice.

Serves two

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

• 100g butter
• 50g external salad leaves from two little gems, washed and dried
• 20 grams peeled salted pistachios – light-colored nuts like cashews assist maintain the vivid green, though any seeds can work
• 1 small entire egg

For the Salad

• Two romaine or butter heads, halved longwise
• Cold-pressed olive oil, as needed
• Fresh lime juice or white-wine vinegar, as desired
• 1 generous handful soft greens (such as chives), leaves picked intact, stems finely chopped

Steps

First preparing the mayonnaise. Heat the fat in one small pot, toss in the outer salad leaves, place a lid and cook for approximately 60 seconds, stirring once or twice, till they’ve wilted. Pour the mixture into a container of an immersion processor, add the nuts and egg, then process till smooth. As necessary, add more seeds to get a thick consistency. Store in a airtight container in the fridge for up to 3 days.

For prepare the dish, drizzle each lettuce portion with olive oil and lemon juice, then salt generously. Dress with a zigzag pattern of the green emulsion, then scatter with the herbs. Place on two plates and serve immediately.