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Modeled after a popular NYC eatery, the innovative method transforms usually thrown-out external lettuce greens into an velvety herbaceous emulsion. It’s an smart way to reduce kitchen waste while making a condiment delicious and adaptable.

Why Repurpose External Lettuce Greens?

These outer greens serve as nature’s protective wrapping, guarding the delicate inside leaves. Although composting produce scraps is one fundamental sustainable practice, discovering new applications for them is even more beneficial. Turning excess ingredients into rich soil prevents landfill accumulation, where it may emit methane, a powerful environmental issue.

This is quite innovative when you think over it: produce rots and transforms into the ideal growing medium to nourish further crops, thus closing the loop and honoring the process of life.

Yet, given more than thirty percent extra food being produced compared to needed, using precious resources wisely is essential. Reducing waste not only saves cash but also supports a increasingly eco-friendly lifestyle.

This Green “Mayonnaise” Recipe

The versatile recipe functions with whatever type of lettuce and seeds. By using a whole egg, one avoid any hassle to use up the leftover egg white. The result is a smooth, nutty dressing that pairs perfectly with salads, grilled veggies, seared chicken, pasta, or rice.

Yields 2

To Make the Green Emulsion (Yields about 200 grams)

• 100g unsalted butter
• 50 grams external lettuce greens of two little gems, rinsed and thoroughly dried
• 20 grams peeled roasted nuts – light-colored seeds like blanched almonds assist keep a bright green, but whatever seeds can work
• 1 small whole egg

For the Salad

• 2 little gem heads, halved lengthways
• Extra-virgin oil, to taste
• Fresh lime juice or apple cider vinegar, as desired
• One generous handful fresh greens (such as dill), sprigs left intact, stems thinly minced

Instructions

First making the mayonnaise. Melt the fat in a small saucepan, add the external lettuce greens, cover and wilt for about a minute, stirring a couple times, until they’ve wilted. Transfer this contents into the jug of a immersion processor, add the nuts and egg, then process till smooth. If needed, incorporate extra nuts to get a thick texture. Keep in a airtight container in the refrigerator for as long as three days.

To prepare the salad, sprinkle each gem portion with olive oil and acid, then salt generously. Dress with a tight pattern of the herb emulsion, then scatter with the herbs. Place on 2 plates and serve immediately.