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Inspired by an acclaimed NYC eatery, this groundbreaking technique turns typically wasted outer salad greens into an velvety herbaceous emulsion. It’s an brilliant approach to reduce food waste while creating something flavorful and versatile.

The Reason Repurpose Outer Lettuce Greens?

Those outer greens are nature’s natural wrapping, guarding the delicate inner leaves. While recycling vegetable scraps is a basic zero-waste habit, discovering new uses for them is additionally beneficial. Turning surplus ingredients into rich soil prevents dump buildup, where they can emit greenhouse gases, a powerful climate concern.

This is quite radical when you think over it: produce rots and becomes that perfect soil to nourish more plants, thereby closing this loop and honoring nature’s cycle of growth.

However, with over 30% extra food being produced than required, consuming precious ingredients wisely is crucial. Reducing waste not only conserves cash but also promotes a more eco-friendly lifestyle.

This Green “Mayonnaise” Recipe

This adaptable recipe functions with whatever variety of lettuce and seeds. By using one entire egg, one avoid any need to repurpose the extra egg white. This result is an creamy, nutty sauce that works perfectly with greens, roasted veggies, grilled chicken, pasta, or rice.

Yields two

For the Green Emulsion (Makes approximately 200g)

• 100 grams unsalted butter
• 50 grams external lettuce leaves of two romaine or butter lettuce, washed and thoroughly dried
• 20g shelled roasted nuts – light-colored nuts like cashews help keep a bright green, though any seeds will do
• 1 small entire egg

For the Salad

• Two little gem heads, halved lengthways
• Cold-pressed olive oil, as needed
• Fresh lime juice or apple cider vinegar, to taste
• 1 small bunch soft greens (like dill), sprigs picked intact, stems finely minced

Steps

First preparing the emulsion. Melt the butter in a medium saucepan, add the external lettuce greens, cover and cook for about a minute, stirring a couple times, till they’ve softened. Transfer the mixture into the container of an stick blender, include the pistachios and egg, then process till creamy. As necessary, add extra seeds to get the thick consistency. Keep in an airtight jar in the refrigerator for up to three days.

For assemble the salad, sprinkle each gem half with olive oil and lemon juice, then salt generously. Coat with a tight pattern of the green mayonnaise, then top with the greens. Arrange on 2 plates and enjoy immediately.