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Modeled after a well-known New York eatery, the creative technique turns usually thrown-out external salad leaves into an velvety green “mayonnaise”. This is an smart approach to cut down on food waste while creating a condiment delicious and adaptable.

The Reason Repurpose External Lettuce Leaves?

Those external leaves are the plant’s protective packaging, shielding the tender inner leaves. While recycling vegetable trimmings is one basic zero-waste practice, discovering creative uses for these parts is additionally impactful. Converting surplus food into rich compost avoids landfill buildup, where it may release greenhouse gases, which is a powerful environmental issue.

It’s quite innovative if you think about it: produce decomposes and becomes the perfect soil to nourish further crops, thereby completing the cycle and respecting the process of life.

Yet, with more than 30% surplus produce being made than needed, consuming valuable resources efficiently becomes essential. Minimizing waste not only conserves money but also promotes the more sustainable way of living.

The Green “Mayonnaise” Recipe

The adaptable formula works with any type of salad greens and nuts. By incorporating a whole egg, you avoid the need to repurpose an extra white. This result is a smooth, rich sauce that pairs beautifully with greens, roasted veggies, grilled poultry, pasta, or grains.

Yields 2

For the Green Emulsion (Makes approximately 200 grams)

• 100g butter
• 50 grams outer lettuce greens of 2 little gems, washed and dried
• 20 grams peeled roasted pistachios – light-colored nuts like cashews help maintain a bright color, but any nuts can do
• 1 medium whole egg

For the Salad

• 2 little gem heads, halved lengthways
• Extra-virgin oil, as needed
• Lemon juice or white-wine vinegar, as desired
• One generous bunch fresh greens (such as chives), leaves left intact, stalks thinly chopped

Instructions

Begin by preparing the emulsion. Melt the fat in one small saucepan, toss in the external lettuce leaves, place a lid and wilt for about a minute, stirring a couple times, till they’ve wilted. Transfer the mixture into the container of a immersion processor, add the nuts and egg, then process until creamy. If needed, add extra seeds to get a mayonnaise-like consistency. Keep in an airtight container in the fridge for up to 3 days.

For prepare the salad, sprinkle each lettuce half with olive oil and acid, then season liberally. Dress with one zigzag pattern of the green emulsion, then top with the herbs. Arrange on 2 plates and serve immediately.