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Modeled after a popular NYC restaurant, the creative method transforms typically wasted outer lettuce leaves into a luxurious green emulsion. It’s a smart approach to reduce leftovers while making a condiment flavorful and versatile.

The Reason Use External Salad Leaves?

Those external greens serve as the plant’s protective packaging, guarding the delicate inside lettuce. Although recycling vegetable trimmings is a basic zero-waste practice, finding creative uses for them is additionally impactful. Turning excess ingredients into rich soil prevents dump accumulation, where it can emit greenhouse gases, a potent climate concern.

It’s quite innovative when you think about it: food decomposes and transforms into the perfect soil to nourish more plants, thus closing the cycle and honoring the cycle of growth.

However, with more than 30% surplus produce being made than needed, using valuable ingredients efficiently becomes crucial. Reducing waste not only conserves cash but also promotes the increasingly sustainable lifestyle.

The Herb-Infused Emulsion Method

This versatile recipe functions with any variety of salad greens and seeds. Through using a whole egg, you avoid the need to use up the leftover white. The result is a creamy, nutty sauce that pairs perfectly with salads, grilled veggies, grilled chicken, noodles, or rice.

Yields 2

To Make the Green Emulsion (Makes about 200 grams)

• 100 grams unsalted butter
• 50g external salad greens from 2 little gems, washed and dried
• 20 grams peeled salted pistachios – light-colored seeds like cashews help maintain the vivid green, though whatever nuts will work
• 1 medium whole egg

To Make the Side

• 2 romaine or butter lettuces, split lengthways
• Extra-virgin oil, to taste
• Lemon juice or white-wine vinegar, to taste
• 1 generous handful soft greens (like chives), sprigs left intact, stems thinly chopped

Instructions

First preparing the mayonnaise. Melt the butter in a medium pot, add the outer lettuce leaves, place a lid and cook for approximately a minute, mixing a couple times, until they’ve softened. Transfer this contents into the jug of an immersion processor, add the nuts and egg, then process till smooth. If needed, add extra seeds to achieve a thick texture. Store in a airtight container in the refrigerator for as long as 3 days.

To assemble the dish, drizzle each gem portion with olive oil and acid, then season liberally. Coat with one zigzag pattern of the green mayonnaise, then scatter with the greens. Arrange on two plates and serve right away.