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Modeled after a well-known NYC restaurant, this groundbreaking technique converts typically wasted external lettuce greens into an luxurious green emulsion. It’s a brilliant way to cut down on leftovers while producing something delicious and adaptable.

The Reason Repurpose External Lettuce Leaves?

Those external greens serve as the plant’s protective packaging, shielding the tender inner lettuce. Although composting vegetable scraps is a fundamental zero-waste practice, discovering new uses for them is additionally beneficial. Turning excess ingredients into rich compost prevents landfill accumulation, where they can emit methane, which is a potent environmental issue.

This is quite radical if you consider over it: food rots and transforms into that perfect growing medium to feed further crops, thus completing the cycle and honoring the cycle of growth.

Yet, given over 30% surplus food getting produced compared to required, consuming valuable ingredients efficiently is crucial. Reducing waste not only conserves money but also supports the more sustainable lifestyle.

This Herb-Infused “Mayonnaise” Method

This adaptable recipe functions with whatever variety of salad greens and nuts. By incorporating one entire egg, you eliminate the hassle to use up the leftover egg white. The outcome is a creamy, rich sauce that pairs beautifully with greens, grilled vegetables, grilled chicken, pasta, or grains.

Yields 2

For the Herb Emulsion (Makes approximately 200g)

• 100g unsalted butter
• 50 grams external lettuce leaves of 2 romaine or butter lettuce, washed and dried
• 20 grams shelled roasted pistachios – light-colored seeds like blanched almonds help keep the bright green, but any nuts can do
• 1 medium whole egg

For the Side

• Two romaine or butter lettuces, halved lengthways
• Cold-pressed oil, to taste
• Lemon juice or apple cider vinegar, as desired
• One small handful fresh greens (such as parsley), sprigs left intact, stems thinly chopped

Instructions

Begin by making the mayonnaise. Heat the butter in a small pot, toss in the external salad greens, cover and cook for approximately a minute, mixing once or twice, until they have softened. Pour this contents into a container of a stick processor, add the pistachios and whole egg, then blend till smooth. If needed, add extra nuts to achieve the thick texture. Store in an airtight container in the refrigerator for up to three days.

For assemble the dish, drizzle each lettuce portion with olive oil and acid, then season liberally. Dress with a zigzag pattern of the green emulsion, then scatter with the greens. Arrange on two plates and serve right away.