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Modeled after a popular NYC restaurant, the creative technique transforms often-discarded external salad greens into a luxurious herbaceous “mayonnaise”. It’s an ingenious way to cut down on food waste while creating something flavorful and flexible.

Why Use External Lettuce Greens?

These outer greens are the plant’s protective wrapping, shielding the tender inside leaves. Although recycling produce scraps is a fundamental zero-waste practice, discovering new applications for these parts is even more beneficial. Turning excess food into rich compost prevents landfill accumulation, where they can release methane, which is a potent climate issue.

This is quite innovative if you think about it: food decomposes and becomes that perfect growing medium to nourish further plants, thus completing this cycle and honoring nature’s cycle of growth.

However, given more than thirty percent surplus produce getting made than needed, using precious ingredients wisely is essential. Minimizing waste not only saves money but also supports a increasingly sustainable lifestyle.

The Green Emulsion Method

The versatile recipe works with any type of lettuce and seeds. By incorporating one entire egg, one eliminate any need to use up an leftover egg white. This outcome is an creamy, nutty sauce that works perfectly with greens, grilled veggies, grilled poultry, pasta, or rice.

Yields two

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

• 100g unsalted butter
• 50g external lettuce leaves of two little gems, rinsed and dried
• 20 grams peeled salted pistachios – white nuts like pine nuts help keep a vivid color, but whatever seeds will work
• 1 medium whole egg

To Make the Side

• Two little gem heads, split longwise
• Cold-pressed oil, as needed
• Fresh lime juice or apple cider vinegar, as desired
• One small handful soft greens (like parsley), leaves left whole, stems thinly chopped

Steps

Begin by making the emulsion. Melt the fat in a small pot, add the external lettuce greens, place a lid and cook for about 60 seconds, stirring a couple times, until they have wilted. Transfer the mixture into a jug of an immersion processor, add the pistachios and egg, then blend until creamy. If needed, add more nuts to get a thick consistency. Store in a sealed jar in the fridge for as long as 3 days.

To assemble the dish, sprinkle each lettuce portion with olive oil and acid, then salt liberally. Dress with a tight pattern of the herb emulsion, then top with the greens. Place on 2 dishes and serve right away.