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Inspired by an acclaimed NYC eatery, the groundbreaking method transforms typically wasted outer lettuce leaves into an velvety green emulsion. This is a smart approach to reduce leftovers while creating something tasty and flexible.

The Reason Use External Salad Greens?

These external leaves are nature’s protective packaging, shielding the delicate inner lettuce. Although recycling produce scraps is a fundamental sustainable practice, discovering creative uses for them is additionally impactful. Converting surplus ingredients into fertile compost prevents landfill buildup, where they can emit methane, a powerful climate issue.

It’s quite innovative if you consider about it: produce decomposes and transforms into that ideal growing medium to nourish more crops, thereby closing this loop and respecting the process of life.

However, given over 30% extra produce being made than required, consuming valuable resources efficiently is essential. Reducing waste not only saves cash but also promotes the more eco-friendly way of living.

The Green Emulsion Method

The adaptable recipe works with any type of lettuce and nuts. By incorporating a entire egg, you avoid any need to use up an extra egg white. This result is a creamy, nutty dressing that works perfectly with salads, roasted veggies, grilled chicken, pasta, or grains.

Serves 2

To Make the Green “Mayonnaise” (Yields about 200g)

• 100g butter
• 50g external salad leaves of 2 little gems, washed and thoroughly dried
• 20g shelled salted nuts – light-colored nuts like cashews assist keep the bright green, though any nuts will do
• One small entire egg

For the Salad

• Two little gem lettuces, halved lengthways
• Extra-virgin olive oil, as needed
• Lemon juice or apple cider vinegar, as desired
• One small bunch fresh greens (like chervil), leaves picked whole, stalks finely minced

Instructions

First preparing the emulsion. Melt the butter in a small pot, toss in the outer lettuce leaves, place a lid and wilt for approximately 60 seconds, mixing once or twice, until they have wilted. Transfer this contents into the container of an immersion processor, add the pistachios and whole egg, then process till creamy. As necessary, incorporate more nuts to get the mayonnaise-like texture. Keep in a airtight jar in the fridge for up to 3 days.

For assemble the dish, sprinkle each gem half with olive oil and acid, then season liberally. Dress with one zigzag drizzle of the herb mayonnaise, then scatter with the herbs. Place on two dishes and serve right away.