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Drawing from an acclaimed New York restaurant, the creative technique turns usually thrown-out outer lettuce leaves into a smooth green emulsion. It’s an smart approach to minimize food waste while producing something flavorful and versatile.

Why Use External Salad Greens?

Those outer leaves are the plant’s natural wrapping, guarding the tender inner lettuce. Although composting produce trimmings is one fundamental sustainable practice, finding creative applications for them is even more beneficial. Turning excess ingredients into rich soil prevents dump accumulation, where they may emit greenhouse gases, which is a powerful climate concern.

It’s quite innovative when you think about it: food rots and transforms into that perfect growing medium to feed more plants, thereby completing the loop and honoring the cycle of growth.

Yet, given over 30% surplus produce getting made compared to needed, using valuable ingredients efficiently becomes essential. Reducing waste not only saves cash but also supports the more sustainable way of living.

The Green “Mayonnaise” Recipe

This versatile recipe works with any variety of salad greens and nuts. By using a entire egg, one avoid any need to repurpose an extra egg white. The result is an creamy, nutty dressing that pairs beautifully with salads, grilled veggies, seared chicken, pasta, or grains.

Serves two

For the Green Emulsion (Yields approximately 200g)

• 100 grams butter
• 50g outer lettuce leaves from two romaine or butter lettuce, rinsed and dried
• 20g shelled roasted nuts – light-colored seeds such as cashews assist keep the bright color, though whatever seeds can do
• 1 medium entire egg

For the Side

• 2 little gem lettuces, halved lengthways
• Cold-pressed oil, as needed
• Fresh lime juice or white-wine vinegar, as desired
• One small bunch fresh herbs (like dill), leaves picked whole, stems finely minced

Steps

Begin by making the mayonnaise. Melt the fat in one medium saucepan, toss in the external lettuce leaves, place a lid and cook for about a minute, stirring a couple times, until they’ve softened. Transfer the mixture into a container of a stick blender, include the pistachios and egg, then process till creamy. As necessary, add more seeds to achieve the thick consistency. Keep in a airtight jar in the fridge for as long as three days.

For assemble the dish, drizzle each lettuce portion with oil and acid, then salt liberally. Dress with one tight drizzle of the herb emulsion, then top with the herbs. Place on two plates and enjoy immediately.