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Modeled after a popular NYC restaurant, this innovative technique converts typically wasted external salad greens into an smooth herbaceous “mayonnaise”. This is an brilliant way to cut down on kitchen waste while producing something tasty and flexible.

The Reason Use External Lettuce Greens?

These external greens serve as nature’s natural packaging, guarding the delicate inside leaves. Although composting produce trimmings is a fundamental sustainable practice, discovering new uses for these parts is additionally beneficial. Turning surplus ingredients into fertile compost avoids dump accumulation, where they may release methane, which is a potent climate issue.

It’s rather radical if you consider about it: produce decomposes and becomes the perfect growing medium to feed more plants, thus closing this cycle and honoring the process of life.

Yet, given more than 30% extra food being produced than needed, consuming valuable ingredients wisely is crucial. Reducing waste not only conserves cash but also promotes the more eco-friendly lifestyle.

This Green Emulsion Recipe

This adaptable recipe works with whatever variety of salad greens and nuts. Through incorporating one entire egg, you avoid the hassle to use up an leftover egg white. The result is a smooth, nutty dressing that works perfectly with greens, grilled veggies, seared chicken, pasta, or rice.

Yields two

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

• 100 grams unsalted butter
• 50g outer lettuce leaves of two romaine or butter lettuce, rinsed and dried
• 20g shelled roasted pistachios – light-colored seeds like pine nuts help maintain the vivid green, though whatever nuts will do
• 1 small whole egg

To Make the Salad

• Two romaine or butter lettuces, split longwise
• Extra-virgin olive oil, to taste
• Fresh lime juice or white-wine vinegar, as desired
• One generous bunch fresh greens (such as chives), leaves left intact, stems finely chopped

Steps

First preparing the mayonnaise. Melt the fat in a medium saucepan, toss in the external salad leaves, cover and wilt for about a minute, mixing once or twice, until they have wilted. Transfer this mixture into the container of an immersion blender, add the pistachios and egg, then blend till creamy. If needed, incorporate more nuts to achieve the thick consistency. Keep in an sealed container in the refrigerator for up to three days.

For prepare the dish, sprinkle each lettuce half with oil and acid, then salt liberally. Coat with a tight pattern of the green mayonnaise, then top with the herbs. Place on two dishes and enjoy immediately.