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Modeled after a popular NYC eatery, this creative method turns usually thrown-out external lettuce greens into a velvety herbaceous emulsion. It’s a ingenious approach to minimize kitchen waste while creating a condiment tasty and adaptable.

The Reason Repurpose External Lettuce Greens?

These external greens serve as the plant’s natural packaging, shielding the delicate inner leaves. While composting produce scraps is one fundamental sustainable practice, discovering new applications for them is even more impactful. Turning excess food into rich compost prevents landfill accumulation, where it may emit methane, which is a powerful environmental issue.

This is quite innovative if you think over it: produce rots and becomes the ideal soil to feed more plants, thus completing this cycle and respecting the process of growth.

However, given more than 30% surplus food being made than needed, using valuable resources efficiently becomes essential. Reducing waste not only conserves money but also supports the more eco-friendly way of living.

The Green Emulsion Recipe

This versatile recipe functions with whatever type of lettuce and seeds. By using one whole egg, you eliminate any hassle to repurpose an extra egg white. This outcome is a smooth, rich dressing that pairs perfectly with salads, roasted vegetables, grilled chicken, noodles, or grains.

Yields two

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

• 100g butter
• 50g outer salad leaves of 2 romaine or butter lettuce, rinsed and thoroughly dried
• 20 grams shelled salted nuts – light-colored nuts such as cashews assist maintain the vivid green, though any seeds will do
• One medium whole egg

For the Salad

• 2 little gem lettuces, split longwise
• Extra-virgin oil, as needed
• Fresh lime juice or white-wine vinegar, as desired
• 1 small bunch soft herbs (like chives), leaves left whole, stems finely chopped

Steps

Begin by making the emulsion. Heat the fat in one small pot, toss in the outer salad greens, cover and wilt for about a minute, mixing once or twice, until they have wilted. Pour this mixture into the jug of an immersion blender, add the pistachios and egg, then process till smooth. If needed, add extra seeds to achieve a thick texture. Store in an sealed jar in the refrigerator for as long as 3 days.

For assemble the dish, sprinkle each gem portion with olive oil and acid, then season liberally. Dress with one zigzag pattern of the herb mayonnaise, then top with the greens. Place on two dishes and serve immediately.