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Drawing from a popular NYC eatery, this creative method transforms often-discarded outer lettuce greens into a velvety green “mayonnaise”. This is a ingenious approach to cut down on food waste while creating something delicious and versatile.

The Reason Repurpose External Salad Greens?

These external leaves are the plant’s natural packaging, shielding the delicate inside leaves. While composting vegetable trimmings is a basic zero-waste practice, discovering creative applications for these parts is even more impactful. Converting surplus food into rich soil prevents landfill accumulation, where they may emit greenhouse gases, a potent climate concern.

It’s rather innovative if you think over it: food decomposes and transforms into the perfect growing medium to feed more plants, thus closing this loop and honoring the cycle of growth.

However, with more than 30% extra food getting made compared to required, consuming valuable resources wisely is crucial. Reducing waste not only conserves cash but also supports a more eco-friendly way of living.

This Green Emulsion Recipe

This versatile recipe functions with any type of lettuce and seeds. Through incorporating one entire egg, one avoid the hassle to use up the leftover white. This result is a smooth, rich sauce that pairs perfectly with greens, grilled veggies, seared poultry, pasta, or grains.

Serves two

For the Green “Mayonnaise” (Yields approximately 200 grams)

• 100g unsalted butter
• 50g outer lettuce leaves of two little gems, rinsed and dried
• 20 grams shelled roasted nuts – white nuts such as cashews assist maintain the bright color, though any nuts can do
• One medium whole egg

To Make the Side

• Two romaine or butter heads, split lengthways
• Cold-pressed oil, to taste
• Lemon juice or apple cider vinegar, to taste
• 1 small bunch soft greens (like parsley), leaves left whole, stems thinly chopped

Steps

Begin by preparing the emulsion. Melt the fat in one small pot, add the external salad leaves, place a lid and cook for about 60 seconds, stirring a couple times, until they have softened. Pour the contents into the container of an stick blender, include the nuts and whole egg, then process until smooth. As necessary, add extra nuts to get a thick consistency. Store in an sealed jar in the refrigerator for up to 3 days.

To assemble the dish, sprinkle each lettuce half with oil and lemon juice, then season liberally. Coat with one zigzag pattern of the herb emulsion, then top with the greens. Place on 2 plates and enjoy right away.