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Modeled after a popular New York restaurant, this innovative technique converts often-discarded external lettuce leaves into a smooth green “mayonnaise”. It’s an smart way to minimize kitchen waste while making a condiment flavorful and flexible.

The Reason Use External Lettuce Leaves?

These outer greens serve as the plant’s natural wrapping, guarding the tender inner lettuce. Although composting produce trimmings is one fundamental zero-waste practice, discovering new applications for them is even more impactful. Turning excess ingredients into rich soil avoids dump accumulation, where they can emit greenhouse gases, which is a potent environmental concern.

It’s rather radical when you consider over it: food rots and transforms into the ideal growing medium to feed further crops, thereby completing the loop and honoring the process of life.

However, given more than thirty percent extra produce being made compared to required, consuming valuable ingredients efficiently is crucial. Reducing leftovers not only conserves cash but also supports a more sustainable lifestyle.

The Green Emulsion Recipe

This adaptable recipe functions with whatever type of salad greens and nuts. Through using one whole egg, you avoid any hassle to use up an extra egg white. The result is a smooth, nutty dressing that pairs beautifully with salads, grilled veggies, grilled chicken, pasta, or rice.

Serves 2

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

• 100 grams unsalted butter
• 50 grams outer lettuce greens from two romaine or butter lettuce, washed and thoroughly dried
• 20g peeled roasted pistachios – white nuts such as blanched almonds assist keep a bright green, though whatever seeds will do
• 1 medium entire egg

For the Side

• 2 little gem heads, halved longwise
• Extra-virgin oil, to taste
• Lemon juice or white-wine vinegar, as desired
• One generous bunch soft herbs (such as chives), leaves left intact, stalks finely chopped

Steps

Begin by preparing the mayonnaise. Melt the butter in a medium pot, add the outer lettuce greens, place a lid and wilt for about 60 seconds, mixing a couple times, till they’ve softened. Transfer the mixture into the jug of a stick processor, include the nuts and whole egg, then process until creamy. If needed, add more nuts to achieve a mayonnaise-like texture. Keep in a airtight jar in the fridge for as long as three days.

For assemble the salad, drizzle each lettuce portion with oil and acid, then salt liberally. Dress with a tight drizzle of the green mayonnaise, then scatter with the herbs. Place on two plates and serve right away.