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Drawing from a well-known NYC restaurant, this creative method turns usually thrown-out external salad greens into a velvety green “mayonnaise”. It’s a ingenious way to reduce leftovers while creating a condiment flavorful and versatile.

The Reason Repurpose External Lettuce Greens?

These external greens serve as the plant’s protective packaging, guarding the delicate inner lettuce. While recycling produce trimmings is one basic zero-waste practice, discovering new applications for these parts is even more beneficial. Turning excess food into fertile compost prevents dump accumulation, where it may emit greenhouse gases, which is a potent climate issue.

This is quite innovative when you think over it: produce decomposes and becomes the perfect soil to feed more crops, thus completing this loop and respecting the process of growth.

However, with over thirty percent extra food getting made compared to needed, consuming valuable resources efficiently is essential. Reducing waste not only saves money but also promotes the increasingly sustainable way of living.

This Herb-Infused Emulsion Recipe

This versatile recipe works with any type of lettuce and nuts. Through incorporating one whole egg, you eliminate any need to repurpose an leftover white. The outcome is an creamy, nutty dressing that works perfectly with salads, grilled veggies, seared chicken, pasta, or grains.

Yields 2

For the Herb Emulsion (Makes approximately 200 grams)

• 100 grams butter
• 50 grams external salad greens from 2 little gems, washed and thoroughly dried
• 20g peeled roasted pistachios – light-colored nuts like pine nuts help keep a bright color, though any nuts will do
• One medium whole egg

To Make the Salad

• 2 little gem lettuces, split longwise
• Extra-virgin oil, to taste
• Fresh lime juice or white-wine vinegar, to taste
• 1 generous handful fresh herbs (such as dill), leaves picked whole, stalks finely minced

Instructions

Begin by making the mayonnaise. Heat the butter in one small saucepan, toss in the external lettuce greens, cover and wilt for approximately a minute, stirring once or twice, until they’ve wilted. Transfer this mixture into a container of an immersion blender, add the nuts and whole egg, then process till smooth. If needed, add more nuts to get a thick texture. Keep in a airtight container in the fridge for up to three days.

For assemble the dish, sprinkle each gem portion with oil and lemon juice, then salt generously. Dress with one tight pattern of the herb emulsion, then top with the herbs. Arrange on 2 dishes and enjoy immediately.