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Inspired by a well-known NYC restaurant, the groundbreaking technique transforms often-discarded external lettuce leaves into a smooth green emulsion. It’s an smart approach to reduce leftovers while making a condiment flavorful and adaptable.

The Reason Use Outer Salad Leaves?

Those outer leaves are the plant’s natural packaging, shielding the tender inner lettuce. Although composting produce trimmings is a basic sustainable practice, finding creative uses for them is even more beneficial. Turning excess food into rich compost prevents dump buildup, where it may emit greenhouse gases, a potent environmental concern.

It’s quite radical if you think about it: produce decomposes and becomes that ideal growing medium to feed more crops, thereby closing this cycle and honoring the process of life.

Yet, with more than thirty percent extra produce being made compared to required, using valuable resources wisely is crucial. Reducing waste not only saves money but also supports the increasingly sustainable way of living.

The Green “Mayonnaise” Recipe

The adaptable formula functions with any variety of lettuce and seeds. Through incorporating a entire egg, one eliminate the hassle to use up an extra white. The result is an creamy, nutty sauce that works beautifully with salads, roasted veggies, seared chicken, noodles, or rice.

Yields 2

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

• 100 grams butter
• 50g external lettuce leaves of 2 little gems, washed and thoroughly dried
• 20g shelled salted pistachios – light-colored nuts such as pine nuts assist maintain the vivid green, though whatever seeds can work
• One medium whole egg

To Make the Side

• Two romaine or butter lettuces, split lengthways
• Cold-pressed olive oil, as needed
• Fresh lime juice or apple cider vinegar, as desired
• 1 generous handful soft greens (such as dill), sprigs picked whole, stalks thinly minced

Instructions

First making the mayonnaise. Heat the butter in a medium saucepan, add the outer salad greens, cover and wilt for about 60 seconds, stirring a couple times, until they’ve wilted. Transfer this mixture into the jug of an immersion processor, add the nuts and egg, then process until smooth. As necessary, incorporate extra seeds to achieve the mayonnaise-like consistency. Store in an airtight jar in the refrigerator for up to 3 days.

To assemble the dish, sprinkle each gem half with oil and lemon juice, then season liberally. Dress with one tight pattern of the green emulsion, then scatter with the greens. Place on two plates and serve right away.