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Modeled after a popular New York eatery, this creative method converts usually thrown-out outer lettuce leaves into a smooth green emulsion. This is an smart approach to cut down on kitchen waste while creating something tasty and adaptable.

The Reason Repurpose External Lettuce Leaves?

These outer greens serve as nature’s natural wrapping, guarding the tender inner lettuce. While composting produce trimmings is one fundamental sustainable practice, finding new applications for them is additionally impactful. Converting excess food into fertile soil prevents dump accumulation, where it can emit methane, which is a powerful environmental concern.

It’s rather radical if you consider over it: produce rots and becomes that perfect soil to feed further crops, thereby completing the cycle and respecting nature’s process of life.

However, with more than 30% extra produce getting made compared to needed, using precious resources wisely becomes crucial. Minimizing leftovers not only saves cash but also supports the increasingly eco-friendly way of living.

The Herb-Infused “Mayonnaise” Recipe

The versatile formula functions with whatever type of salad greens and seeds. Through incorporating a whole egg, you eliminate the need to use up the leftover egg white. This result is a smooth, rich dressing that works beautifully with greens, grilled vegetables, grilled poultry, noodles, or rice.

Serves two

To Make the Green Emulsion (Yields about 200g)

• 100 grams butter
• 50 grams external lettuce leaves of 2 little gems, washed and thoroughly dried
• 20g shelled salted pistachios – light-colored seeds such as cashews assist keep the bright color, but any seeds will work
• 1 medium whole egg

To Make the Side

• Two little gem lettuces, halved lengthways
• Cold-pressed oil, as needed
• Lemon juice or apple cider vinegar, as desired
• 1 small handful fresh herbs (such as chives), leaves picked whole, stalks finely minced

Steps

Begin by making the emulsion. Heat the fat in a small saucepan, add the external salad leaves, place a lid and cook for approximately 60 seconds, mixing once or twice, till they’ve wilted. Transfer the contents into a jug of a immersion blender, include the nuts and egg, then blend till creamy. If needed, add extra seeds to achieve a mayonnaise-like texture. Keep in an sealed jar in the refrigerator for up to 3 days.

To prepare the dish, drizzle each gem half with olive oil and lemon juice, then season generously. Dress with a zigzag drizzle of the green mayonnaise, then top with the herbs. Place on 2 dishes and serve immediately.