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Inspired by an acclaimed New York eatery, the innovative method transforms usually thrown-out outer lettuce greens into an luxurious green “mayonnaise”. This is a smart way to cut down on food waste while creating something tasty and versatile.

The Reason Use External Lettuce Greens?

Those outer greens are nature’s natural wrapping, guarding the delicate inner lettuce. While composting produce scraps is a basic sustainable habit, finding new uses for these parts is additionally impactful. Turning excess food into rich compost prevents landfill accumulation, where they can emit greenhouse gases, which is a powerful environmental issue.

It’s quite innovative if you consider over it: food rots and transforms into that ideal soil to nourish further plants, thus completing the cycle and honoring nature’s process of life.

Yet, with over 30% surplus produce being produced than required, using precious resources efficiently is crucial. Minimizing waste not only saves cash but also supports a increasingly sustainable lifestyle.

The Green Emulsion Recipe

The adaptable recipe works with whatever variety of lettuce and seeds. Through incorporating one entire egg, you eliminate the hassle to repurpose an leftover white. This outcome is an creamy, nutty dressing that pairs perfectly with salads, roasted vegetables, grilled chicken, noodles, or grains.

Yields two

For the Herb Emulsion (Makes about 200g)

• 100g unsalted butter
• 50g external lettuce greens from 2 romaine or butter lettuce, washed and thoroughly dried
• 20g peeled salted pistachios – white nuts such as pine nuts assist keep the vivid color, though any nuts will work
• One small whole egg

For the Side

• 2 little gem lettuces, halved longwise
• Cold-pressed oil, as needed
• Lemon juice or apple cider vinegar, to taste
• 1 generous bunch fresh greens (like parsley), leaves picked whole, stalks thinly chopped

Instructions

Begin by making the mayonnaise. Heat the butter in a small saucepan, toss in the outer salad greens, place a lid and cook for about a minute, mixing a couple times, till they’ve softened. Pour this mixture into the container of a stick processor, include the nuts and whole egg, then process till creamy. If needed, add more seeds to get the mayonnaise-like consistency. Store in a sealed container in the refrigerator for as long as three days.

To assemble the dish, drizzle each gem half with olive oil and lemon juice, then salt generously. Dress with a zigzag pattern of the herb mayonnaise, then top with the greens. Place on 2 dishes and serve right away.