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Inspired by a well-known New York restaurant, this creative technique turns usually thrown-out external salad greens into an smooth green “mayonnaise”. It’s an brilliant way to cut down on leftovers while producing something flavorful and flexible.

Why Repurpose External Lettuce Greens?

These outer greens serve as the plant’s natural packaging, guarding the tender inside leaves. While recycling produce scraps is a basic zero-waste habit, finding new uses for them is additionally impactful. Turning excess food into rich soil avoids landfill accumulation, where it may emit methane, a powerful climate concern.

This is quite radical if you consider about it: food decomposes and transforms into the perfect soil to nourish further plants, thus closing the cycle and honoring nature’s cycle of life.

However, given over 30% surplus produce getting produced than required, using valuable ingredients wisely becomes crucial. Minimizing leftovers not only conserves money but also supports a more eco-friendly lifestyle.

This Green Emulsion Recipe

This versatile recipe works with any type of lettuce and nuts. By incorporating a whole egg, you avoid any need to repurpose the leftover white. This result is a creamy, nutty sauce that works perfectly with greens, grilled vegetables, grilled chicken, pasta, or rice.

Yields two

To Make the Green “Mayonnaise” (Makes about 200g)

• 100g unsalted butter
• 50g external lettuce leaves from 2 romaine or butter lettuce, washed and thoroughly dried
• 20 grams peeled roasted nuts – white nuts such as blanched almonds assist keep a bright green, though any seeds will work
• One medium whole egg

To Make the Side

• 2 little gem heads, split lengthways
• Cold-pressed olive oil, as needed
• Lemon juice or apple cider vinegar, as desired
• One small handful soft herbs (like dill), leaves left whole, stalks finely minced

Instructions

Begin by making the emulsion. Heat the fat in a small pot, add the external salad leaves, place a lid and cook for about a minute, mixing a couple times, until they’ve wilted. Pour the contents into a jug of an immersion processor, add the pistachios and whole egg, then process till smooth. As necessary, incorporate more seeds to get a thick consistency. Keep in a airtight container in the refrigerator for up to 3 days.

To assemble the dish, sprinkle each gem half with olive oil and acid, then salt liberally. Coat with a zigzag pattern of the herb emulsion, then top with the herbs. Place on two dishes and serve right away.