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Inspired by an acclaimed NYC restaurant, this groundbreaking method transforms often-discarded outer lettuce leaves into a velvety herbaceous “mayonnaise”. It’s an brilliant approach to cut down on kitchen waste while producing something delicious and versatile.

The Reason Use External Salad Leaves?

These outer greens serve as the plant’s natural wrapping, guarding the delicate inner lettuce. While composting produce trimmings is one basic sustainable practice, discovering creative applications for them is even more impactful. Turning surplus ingredients into fertile compost avoids landfill accumulation, where it may emit greenhouse gases, which is a potent climate concern.

This is rather innovative when you consider about it: produce rots and becomes that ideal soil to nourish more plants, thus completing the cycle and respecting the process of life.

However, with more than 30% extra food getting produced compared to needed, consuming precious resources efficiently becomes essential. Reducing waste not only conserves money but also promotes the increasingly eco-friendly lifestyle.

The Green Emulsion Recipe

The versatile formula works with whatever type of salad greens and seeds. By using a entire egg, you avoid the need to repurpose an extra egg white. The outcome is an smooth, rich sauce that works perfectly with greens, grilled vegetables, grilled chicken, pasta, or rice.

Serves 2

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

• 100 grams unsalted butter
• 50 grams outer salad leaves of two little gems, washed and thoroughly dried
• 20g peeled salted pistachios – light-colored seeds such as cashews assist maintain a vivid green, though any seeds can do
• One small entire egg

For the Side

• 2 little gem lettuces, split lengthways
• Extra-virgin olive oil, to taste
• Fresh lime juice or white-wine vinegar, as desired
• One small bunch fresh greens (such as chervil), leaves picked whole, stems thinly minced

Instructions

Begin by making the emulsion. Melt the fat in a medium pot, add the outer lettuce greens, cover and cook for about a minute, stirring once or twice, until they’ve wilted. Transfer this mixture into the container of a immersion processor, include the pistachios and egg, then process until smooth. As necessary, add extra seeds to achieve a thick consistency. Store in an airtight jar in the refrigerator for as long as 3 days.

To prepare the salad, drizzle each gem portion with oil and acid, then salt liberally. Coat with one zigzag drizzle of the green mayonnaise, then top with the herbs. Place on two dishes and serve right away.