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Modeled after an acclaimed New York eatery, the innovative method turns often-discarded outer salad greens into a luxurious green “mayonnaise”. This is a brilliant way to reduce leftovers while producing a condiment tasty and versatile.

The Reason Use External Lettuce Leaves?

These external greens are the plant’s protective wrapping, shielding the tender inside leaves. While recycling vegetable trimmings is a fundamental zero-waste habit, discovering creative uses for them is even more impactful. Turning surplus ingredients into rich compost avoids landfill accumulation, where it can release greenhouse gases, a potent climate concern.

It’s rather innovative when you consider about it: food decomposes and becomes that perfect growing medium to nourish further crops, thereby closing this loop and honoring nature’s process of growth.

Yet, given more than thirty percent extra food getting produced compared to needed, consuming valuable resources efficiently becomes essential. Minimizing waste not only saves cash but also supports a more eco-friendly lifestyle.

The Green Emulsion Method

This versatile recipe works with any type of salad greens and nuts. Through using a entire egg, you avoid any hassle to use up the extra egg white. This outcome is a creamy, rich dressing that pairs perfectly with greens, grilled veggies, grilled chicken, noodles, or rice.

Serves two

To Make the Herb Emulsion (Yields approximately 200g)

• 100 grams butter
• 50g outer salad greens from 2 little gems, rinsed and dried
• 20g peeled roasted pistachios – light-colored nuts such as cashews help maintain a bright color, but whatever seeds will do
• One small whole egg

For the Side

• 2 romaine or butter lettuces, split lengthways
• Extra-virgin olive oil, as needed
• Lemon juice or white-wine vinegar, as desired
• 1 generous bunch fresh greens (such as chives), sprigs left whole, stems thinly chopped

Steps

First making the mayonnaise. Heat the butter in one medium pot, toss in the outer lettuce leaves, cover and wilt for approximately 60 seconds, stirring a couple times, until they’ve wilted. Pour this mixture into a jug of a stick blender, include the nuts and egg, then process till smooth. As necessary, add extra seeds to get the thick texture. Keep in an sealed container in the refrigerator for as long as 3 days.

To assemble the salad, sprinkle each gem half with olive oil and lemon juice, then salt liberally. Coat with a tight drizzle of the herb emulsion, then scatter with the greens. Arrange on 2 plates and enjoy immediately.