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Drawing from an acclaimed NYC eatery, this creative method turns usually thrown-out external lettuce leaves into an luxurious green “mayonnaise”. It’s an brilliant way to cut down on leftovers while producing something flavorful and versatile.

The Reason Repurpose Outer Salad Greens?

These external greens serve as nature’s natural packaging, shielding the delicate inner leaves. While composting vegetable trimmings is a basic zero-waste habit, discovering new applications for them is even more beneficial. Converting surplus ingredients into rich soil prevents dump buildup, where it may emit greenhouse gases, which is a powerful environmental issue.

It’s rather radical when you consider over it: food decomposes and becomes the perfect growing medium to nourish further plants, thus closing this loop and respecting the cycle of growth.

However, with over 30% surplus food being produced compared to required, consuming valuable resources efficiently is crucial. Reducing waste not only conserves money but also supports the increasingly eco-friendly lifestyle.

The Green Emulsion Recipe

This versatile formula functions with whatever type of salad greens and nuts. Through incorporating a whole egg, you eliminate the hassle to repurpose the leftover egg white. This outcome is a smooth, rich sauce that works perfectly with greens, grilled veggies, seared poultry, noodles, or rice.

Serves two

To Make the Green “Mayonnaise” (Yields approximately 200g)

• 100 grams unsalted butter
• 50 grams external salad leaves of 2 romaine or butter lettuce, rinsed and dried
• 20 grams shelled roasted pistachios – white nuts like blanched almonds help maintain the bright color, though any nuts will work
• 1 small entire egg

For the Salad

• 2 romaine or butter lettuces, split longwise
• Extra-virgin olive oil, to taste
• Lemon juice or apple cider vinegar, to taste
• 1 small handful fresh herbs (such as chives), sprigs picked whole, stalks thinly minced

Instructions

First preparing the emulsion. Heat the butter in one medium pot, add the outer salad leaves, place a lid and cook for about 60 seconds, mixing once or twice, until they have wilted. Pour this mixture into a container of an stick processor, add the nuts and egg, then process till smooth. If needed, incorporate more nuts to achieve the thick texture. Store in an sealed jar in the fridge for up to three days.

To prepare the salad, drizzle each lettuce portion with olive oil and acid, then season generously. Coat with one zigzag drizzle of the green emulsion, then scatter with the greens. Place on two plates and enjoy immediately.