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Inspired by a popular NYC restaurant, the groundbreaking technique converts often-discarded outer salad leaves into a velvety green emulsion. This is an ingenious approach to cut down on food waste while making a condiment tasty and versatile.

The Reason Use Outer Lettuce Greens?

Those external leaves are nature’s natural wrapping, shielding the tender inner lettuce. Although recycling produce scraps is one basic zero-waste habit, discovering new uses for these parts is additionally beneficial. Converting excess food into rich soil prevents dump buildup, where it may release greenhouse gases, which is a potent environmental issue.

It’s quite radical when you think about it: produce decomposes and becomes that ideal growing medium to feed further plants, thereby completing the loop and honoring nature’s cycle of life.

Yet, given more than thirty percent surplus food being produced compared to needed, consuming precious ingredients efficiently becomes crucial. Reducing leftovers not only saves cash but also supports a increasingly sustainable way of living.

The Green “Mayonnaise” Recipe

The versatile recipe functions with whatever type of lettuce and seeds. Through using one entire egg, one avoid any hassle to use up the extra egg white. This outcome is an smooth, rich sauce that pairs perfectly with greens, roasted veggies, grilled chicken, pasta, or rice.

Yields two

For the Green Emulsion (Makes approximately 200g)

• 100g butter
• 50g external lettuce greens of 2 romaine or butter lettuce, rinsed and thoroughly dried
• 20 grams peeled salted nuts – light-colored seeds such as blanched almonds assist maintain a bright color, but any nuts will work
• 1 small entire egg

For the Side

• 2 little gem lettuces, split longwise
• Extra-virgin olive oil, as needed
• Fresh lime juice or apple cider vinegar, to taste
• One generous bunch fresh greens (like chives), leaves left intact, stalks thinly chopped

Instructions

First preparing the mayonnaise. Heat the butter in one small pot, add the external lettuce leaves, place a lid and cook for about a minute, stirring once or twice, until they’ve wilted. Pour the contents into a container of an stick blender, add the pistachios and egg, then blend until smooth. If needed, add extra seeds to get a thick consistency. Store in an airtight jar in the refrigerator for up to three days.

To prepare the dish, sprinkle each gem half with olive oil and acid, then season generously. Coat with a tight drizzle of the herb emulsion, then top with the herbs. Arrange on 2 plates and serve immediately.