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Drawing from a popular New York eatery, the innovative method turns typically wasted external lettuce leaves into an smooth green emulsion. This is an brilliant way to cut down on food waste while producing a condiment tasty and versatile.

Why Use Outer Lettuce Greens?

These external greens serve as the plant’s protective wrapping, shielding the delicate inner lettuce. Although composting produce trimmings is one fundamental zero-waste practice, finding creative uses for them is additionally impactful. Converting surplus ingredients into rich compost prevents landfill accumulation, where they can release greenhouse gases, a powerful climate concern.

It’s rather radical when you consider about it: food rots and becomes the perfect soil to feed further crops, thereby completing this cycle and respecting nature’s cycle of growth.

Yet, given over 30% surplus food being produced compared to needed, consuming precious ingredients wisely becomes crucial. Reducing waste not only saves cash but also supports a increasingly sustainable lifestyle.

The Green “Mayonnaise” Recipe

The versatile recipe functions with any type of salad greens and nuts. Through incorporating one entire egg, you avoid any need to repurpose the leftover white. The outcome is an creamy, rich sauce that pairs beautifully with salads, roasted veggies, grilled poultry, pasta, or grains.

Serves 2

To Make the Herb Emulsion (Makes about 200g)

• 100g butter
• 50 grams outer salad leaves from two romaine or butter lettuce, washed and thoroughly dried
• 20g shelled roasted nuts – white nuts such as cashews help keep the bright color, though any seeds will work
• One medium entire egg

For the Side

• Two little gem lettuces, split lengthways
• Extra-virgin olive oil, as needed
• Fresh lime juice or white-wine vinegar, as desired
• 1 small handful soft herbs (such as chives), leaves left whole, stalks finely chopped

Instructions

First preparing the emulsion. Melt the butter in a small pot, toss in the external salad leaves, cover and wilt for about a minute, stirring once or twice, till they’ve softened. Pour the mixture into the container of a stick blender, include the pistachios and whole egg, then blend until creamy. If needed, incorporate extra nuts to get a thick consistency. Keep in a sealed container in the fridge for up to 3 days.

To prepare the salad, sprinkle each gem half with olive oil and lemon juice, then season liberally. Dress with a tight drizzle of the herb mayonnaise, then top with the herbs. Place on two plates and serve right away.