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Modeled after an acclaimed NYC eatery, this creative method turns often-discarded external lettuce greens into an velvety herbaceous “mayonnaise”. This is a brilliant way to reduce kitchen waste while producing a condiment flavorful and adaptable.

Why Use Outer Lettuce Greens?

These external leaves are nature’s protective wrapping, guarding the delicate inner leaves. Although composting produce scraps is one fundamental sustainable practice, finding new applications for them is even more beneficial. Turning excess ingredients into fertile soil avoids dump accumulation, where it can release greenhouse gases, a potent environmental issue.

It’s quite radical when you consider over it: produce decomposes and becomes the ideal growing medium to nourish more plants, thereby closing this cycle and honoring nature’s process of growth.

Yet, given more than 30% surplus food being made compared to required, using precious ingredients efficiently is crucial. Minimizing leftovers not only conserves cash but also promotes a more sustainable way of living.

The Green Emulsion Method

The adaptable formula functions with whatever variety of salad greens and nuts. By using one whole egg, one avoid any need to use up an extra egg white. The result is an smooth, nutty sauce that works beautifully with salads, roasted vegetables, seared chicken, pasta, or rice.

Serves 2

To Make the Herb Emulsion (Yields approximately 200g)

• 100 grams unsalted butter
• 50g outer salad greens of two romaine or butter lettuce, washed and thoroughly dried
• 20 grams peeled salted pistachios – light-colored nuts like blanched almonds help keep a vivid color, though whatever nuts will work
• 1 medium whole egg

For the Salad

• 2 little gem heads, split longwise
• Cold-pressed oil, to taste
• Fresh lime juice or white-wine vinegar, as desired
• One generous handful fresh herbs (such as chives), leaves left whole, stems thinly chopped

Steps

Begin by making the emulsion. Heat the fat in one small pot, add the external lettuce leaves, place a lid and cook for about a minute, stirring a couple times, until they’ve wilted. Pour this mixture into a jug of an immersion blender, add the pistachios and whole egg, then blend till creamy. If needed, incorporate extra seeds to get the mayonnaise-like texture. Store in a airtight container in the fridge for up to three days.

To prepare the salad, sprinkle each lettuce half with oil and lemon juice, then salt generously. Coat with a zigzag pattern of the green mayonnaise, then top with the greens. Arrange on 2 plates and enjoy right away.