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Modeled after an acclaimed New York restaurant, the innovative technique converts often-discarded outer salad greens into an smooth green “mayonnaise”. This is a ingenious way to cut down on leftovers while creating something tasty and versatile.

Why Repurpose Outer Lettuce Greens?

These external leaves are nature’s protective packaging, guarding the tender inner lettuce. While recycling produce trimmings is one basic zero-waste habit, finding new applications for them is even more beneficial. Turning excess ingredients into fertile compost avoids landfill buildup, where it can release methane, a potent climate concern.

It’s quite radical when you consider over it: produce decomposes and transforms into that ideal soil to nourish further crops, thereby closing this cycle and honoring the cycle of life.

However, given more than 30% surplus produce getting produced compared to required, using valuable resources wisely is crucial. Minimizing waste not only conserves money but also promotes a increasingly sustainable way of living.

This Herb-Infused Emulsion Recipe

The versatile formula functions with whatever variety of lettuce and seeds. Through incorporating one entire egg, one avoid any need to use up an extra white. This result is a creamy, nutty sauce that pairs perfectly with greens, grilled veggies, seared chicken, pasta, or rice.

Serves two

For the Green “Mayonnaise” (Yields approximately 200 grams)

• 100g unsalted butter
• 50 grams outer salad greens of two romaine or butter lettuce, rinsed and thoroughly dried
• 20g shelled roasted pistachios – light-colored nuts like cashews help maintain a vivid green, but any nuts can work
• One small whole egg

To Make the Side

• 2 little gem lettuces, halved lengthways
• Extra-virgin olive oil, to taste
• Lemon juice or white-wine vinegar, to taste
• One small bunch fresh greens (like chives), leaves left intact, stalks thinly chopped

Instructions

Begin by preparing the emulsion. Heat the fat in a small saucepan, add the external lettuce leaves, cover and cook for about 60 seconds, stirring a couple times, till they have wilted. Transfer the contents into the jug of an stick blender, include the pistachios and whole egg, then process till creamy. If needed, add extra nuts to achieve the thick texture. Store in a airtight container in the fridge for up to 3 days.

To prepare the dish, sprinkle each gem half with olive oil and acid, then salt liberally. Dress with a tight drizzle of the herb mayonnaise, then scatter with the herbs. Place on 2 dishes and serve right away.