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Inspired by a well-known NYC restaurant, this groundbreaking method transforms typically wasted external lettuce greens into an velvety green emulsion. This is a ingenious approach to cut down on kitchen waste while making a condiment delicious and adaptable.

The Reason Repurpose External Lettuce Leaves?

Those outer greens serve as nature’s protective packaging, shielding the tender inner lettuce. Although composting vegetable scraps is one fundamental sustainable habit, discovering new uses for them is additionally impactful. Converting excess food into fertile compost prevents landfill accumulation, where they may release methane, a powerful environmental concern.

It’s quite radical if you consider about it: food decomposes and transforms into that perfect soil to nourish further plants, thus closing the loop and respecting nature’s cycle of growth.

Yet, given over 30% surplus food being produced compared to needed, using precious resources efficiently is crucial. Reducing waste not only saves cash but also supports the more eco-friendly way of living.

This Green “Mayonnaise” Method

The adaptable formula functions with any variety of lettuce and seeds. Through using a whole egg, one eliminate any hassle to use up an leftover white. This outcome is an creamy, rich sauce that works beautifully with salads, roasted veggies, grilled chicken, noodles, or rice.

Yields 2

To Make the Herb Emulsion (Yields about 200g)

• 100g unsalted butter
• 50g external lettuce leaves of 2 romaine or butter lettuce, washed and thoroughly dried
• 20 grams peeled salted nuts – light-colored seeds like cashews help maintain a vivid green, though whatever seeds will do
• 1 small entire egg

To Make the Salad

• Two little gem heads, halved longwise
• Cold-pressed oil, to taste
• Fresh lime juice or apple cider vinegar, as desired
• One small handful soft herbs (like parsley), leaves left intact, stalks finely minced

Instructions

First preparing the mayonnaise. Heat the fat in a small saucepan, add the outer salad greens, place a lid and wilt for about 60 seconds, stirring a couple times, till they’ve wilted. Pour the contents into a container of an immersion blender, add the pistachios and whole egg, then process till creamy. If needed, add more seeds to achieve a thick consistency. Keep in a airtight container in the refrigerator for as long as three days.

To prepare the salad, drizzle each lettuce portion with olive oil and acid, then salt liberally. Coat with a tight pattern of the herb mayonnaise, then top with the herbs. Place on 2 dishes and enjoy right away.