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Modeled after a popular New York eatery, the groundbreaking technique converts often-discarded outer salad greens into a smooth herbaceous emulsion. It’s a smart way to cut down on food waste while creating something flavorful and versatile.

The Reason Repurpose Outer Lettuce Leaves?

These external leaves are nature’s natural packaging, guarding the tender inside lettuce. While composting produce trimmings is a basic zero-waste practice, discovering creative applications for them is additionally impactful. Turning surplus ingredients into rich soil prevents landfill accumulation, where it can release greenhouse gases, which is a potent climate concern.

It’s quite radical when you think about it: food rots and becomes the perfect growing medium to feed further crops, thus closing the loop and respecting nature’s process of growth.

Yet, given over 30% surplus food being made than needed, using precious resources efficiently becomes essential. Reducing leftovers not only saves cash but also supports the increasingly sustainable lifestyle.

This Green “Mayonnaise” Recipe

The adaptable recipe functions with whatever type of salad greens and nuts. Through incorporating one entire egg, you avoid the hassle to use up an extra egg white. The outcome is a smooth, nutty sauce that works perfectly with salads, roasted vegetables, grilled chicken, pasta, or rice.

Serves 2

For the Green Emulsion (Yields approximately 200g)

• 100 grams unsalted butter
• 50g outer salad leaves from two romaine or butter lettuce, washed and dried
• 20 grams peeled roasted nuts – light-colored seeds like cashews help maintain the vivid green, though any nuts can work
• One small whole egg

For the Side

• Two romaine or butter lettuces, split longwise
• Extra-virgin oil, as needed
• Lemon juice or apple cider vinegar, to taste
• 1 small bunch fresh herbs (such as dill), leaves picked intact, stems thinly chopped

Steps

First making the emulsion. Melt the butter in a small saucepan, add the external lettuce greens, cover and wilt for approximately 60 seconds, mixing once or twice, till they’ve softened. Transfer this contents into a container of a immersion blender, add the pistachios and whole egg, then process until smooth. If needed, incorporate more nuts to achieve the mayonnaise-like consistency. Store in an airtight jar in the refrigerator for up to three days.

For assemble the dish, drizzle each lettuce half with olive oil and lemon juice, then season liberally. Dress with a zigzag drizzle of the green mayonnaise, then top with the herbs. Arrange on 2 plates and serve right away.