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Drawing from an acclaimed NYC eatery, this innovative method turns typically wasted external lettuce greens into an luxurious green “mayonnaise”. This is an brilliant way to cut down on kitchen waste while making a condiment delicious and adaptable.

Why Use Outer Lettuce Greens?

These outer greens are the plant’s protective packaging, shielding the delicate inside leaves. Although composting vegetable scraps is a basic zero-waste habit, discovering new uses for these parts is even more beneficial. Converting excess food into fertile soil prevents landfill buildup, where they can release methane, a powerful climate concern.

This is rather innovative when you consider over it: food rots and becomes the ideal growing medium to nourish further crops, thereby completing the cycle and honoring the cycle of life.

Yet, given more than 30% surplus produce being produced compared to required, using precious ingredients wisely becomes crucial. Reducing leftovers not only conserves money but also supports the more eco-friendly way of living.

The Green Emulsion Recipe

The versatile formula works with any variety of salad greens and seeds. Through incorporating a entire egg, one avoid the hassle to use up the leftover egg white. The result is a creamy, nutty dressing that works perfectly with salads, roasted vegetables, grilled chicken, pasta, or grains.

Yields two

To Make the Herb Emulsion (Yields about 200 grams)

• 100 grams unsalted butter
• 50 grams external salad leaves of 2 romaine or butter lettuce, rinsed and thoroughly dried
• 20 grams shelled roasted pistachios – light-colored seeds such as cashews help maintain the bright color, though whatever seeds can work
• One small whole egg

For the Side

• Two little gem heads, split lengthways
• Extra-virgin oil, as needed
• Fresh lime juice or white-wine vinegar, as desired
• 1 generous bunch fresh herbs (such as chives), leaves picked whole, stalks finely chopped

Instructions

First preparing the emulsion. Melt the fat in one medium pot, toss in the external salad greens, place a lid and cook for approximately a minute, mixing a couple times, till they have wilted. Transfer the mixture into the jug of an immersion blender, add the pistachios and egg, then blend until smooth. As necessary, add extra nuts to get a mayonnaise-like texture. Store in an sealed jar in the fridge for up to 3 days.

For prepare the dish, sprinkle each gem half with olive oil and acid, then season generously. Dress with a tight pattern of the green emulsion, then top with the greens. Arrange on 2 dishes and serve right away.