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Drawing from an acclaimed New York restaurant, the groundbreaking method transforms typically wasted outer salad greens into an smooth herbaceous “mayonnaise”. It’s a ingenious way to cut down on food waste while producing something flavorful and versatile.

Why Repurpose Outer Salad Greens?

Those external leaves serve as the plant’s natural wrapping, guarding the delicate inside lettuce. Although recycling produce scraps is a basic zero-waste habit, discovering new uses for them is additionally beneficial. Turning excess ingredients into fertile compost prevents dump accumulation, where they can release greenhouse gases, which is a potent climate concern.

This is quite radical when you think over it: food rots and transforms into that perfect growing medium to nourish more crops, thus completing this cycle and honoring nature’s cycle of life.

However, with more than 30% surplus food getting produced compared to needed, consuming precious ingredients efficiently is crucial. Minimizing leftovers not only conserves cash but also promotes the more eco-friendly lifestyle.

The Green Emulsion Recipe

The versatile recipe works with any type of salad greens and seeds. By using a entire egg, one eliminate the need to use up the leftover egg white. The outcome is an smooth, nutty dressing that pairs beautifully with salads, roasted veggies, grilled chicken, noodles, or grains.

Yields two

For the Green “Mayonnaise” (Makes approximately 200g)

• 100g butter
• 50g outer lettuce leaves from 2 little gems, washed and thoroughly dried
• 20g peeled roasted pistachios – white nuts like pine nuts help keep the bright green, though whatever seeds can do
• 1 medium whole egg

To Make the Side

• 2 little gem heads, split lengthways
• Extra-virgin oil, as needed
• Fresh lime juice or apple cider vinegar, to taste
• One generous handful fresh herbs (such as dill), sprigs left intact, stems thinly chopped

Steps

Begin by making the emulsion. Melt the fat in a medium saucepan, toss in the outer lettuce leaves, cover and cook for approximately a minute, mixing a couple times, till they have wilted. Pour the mixture into a container of a stick processor, add the nuts and whole egg, then blend till smooth. As necessary, add more nuts to get the mayonnaise-like consistency. Store in a airtight container in the fridge for as long as 3 days.

For prepare the dish, sprinkle each lettuce half with olive oil and lemon juice, then salt liberally. Dress with one zigzag pattern of the green emulsion, then top with the herbs. Arrange on 2 plates and enjoy immediately.