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Modeled after a popular New York eatery, the innovative technique transforms usually thrown-out outer lettuce leaves into a smooth green emulsion. This is an ingenious approach to cut down on leftovers while creating a condiment flavorful and flexible.

Why Use Outer Lettuce Greens?

These outer leaves are nature’s protective wrapping, shielding the delicate inner lettuce. While recycling produce trimmings is a fundamental sustainable habit, finding new applications for them is additionally beneficial. Converting excess ingredients into rich compost prevents landfill accumulation, where they can emit greenhouse gases, which is a powerful environmental concern.

This is rather radical if you consider about it: produce rots and transforms into that ideal growing medium to nourish further crops, thereby closing the cycle and honoring nature’s process of life.

However, with more than 30% extra produce getting produced than required, consuming valuable ingredients efficiently is essential. Minimizing waste not only conserves money but also promotes the more eco-friendly way of living.

The Green “Mayonnaise” Recipe

This versatile formula works with whatever variety of salad greens and seeds. By using a entire egg, you eliminate any need to use up the extra white. This outcome is an creamy, rich dressing that pairs perfectly with greens, grilled vegetables, seared poultry, pasta, or grains.

Yields two

For the Herb “Mayonnaise” (Yields about 200g)

• 100g butter
• 50 grams outer lettuce leaves from two romaine or butter lettuce, washed and thoroughly dried
• 20g shelled salted nuts – light-colored nuts such as blanched almonds help keep the vivid color, though whatever seeds will do
• One medium entire egg

To Make the Salad

• 2 little gem heads, split lengthways
• Cold-pressed olive oil, to taste
• Fresh lime juice or apple cider vinegar, to taste
• One small bunch fresh greens (like parsley), leaves left intact, stalks finely chopped

Instructions

Begin by preparing the mayonnaise. Melt the butter in one small pot, add the outer salad leaves, place a lid and wilt for about 60 seconds, mixing a couple times, till they’ve wilted. Pour the mixture into a container of a immersion blender, add the pistachios and whole egg, then blend till smooth. As necessary, incorporate more seeds to achieve the thick texture. Keep in a sealed jar in the fridge for up to 3 days.

For prepare the salad, drizzle each gem half with oil and lemon juice, then salt liberally. Coat with a tight pattern of the green emulsion, then scatter with the greens. Place on 2 dishes and enjoy right away.