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Inspired by a popular NYC restaurant, the innovative method turns typically wasted external lettuce leaves into a smooth herbaceous “mayonnaise”. It’s an brilliant way to minimize leftovers while making a condiment tasty and versatile.

Why Use External Salad Leaves?

Those outer greens are nature’s natural packaging, guarding the tender inner lettuce. While recycling produce trimmings is a fundamental zero-waste habit, discovering new applications for these parts is even more impactful. Turning surplus ingredients into rich compost avoids dump accumulation, where they can release greenhouse gases, which is a powerful climate issue.

It’s quite radical if you think over it: produce decomposes and transforms into the perfect soil to feed further crops, thereby completing this loop and respecting the cycle of growth.

However, with more than 30% surplus produce getting produced than needed, consuming valuable ingredients efficiently becomes essential. Reducing leftovers not only saves money but also supports a increasingly eco-friendly way of living.

This Green Emulsion Recipe

The versatile formula functions with any variety of lettuce and nuts. By using one whole egg, you eliminate the hassle to use up the extra egg white. The result is an smooth, rich dressing that pairs perfectly with salads, roasted vegetables, seared chicken, pasta, or rice.

Yields 2

For the Herb Emulsion (Makes approximately 200 grams)

• 100 grams unsalted butter
• 50g external lettuce leaves from two little gems, washed and dried
• 20 grams peeled salted pistachios – white seeds such as blanched almonds assist keep a bright green, though whatever seeds can do
• One small whole egg

For the Salad

• Two romaine or butter lettuces, halved lengthways
• Cold-pressed oil, as needed
• Lemon juice or apple cider vinegar, to taste
• 1 generous handful soft greens (such as chives), leaves left whole, stems thinly chopped

Instructions

First making the mayonnaise. Heat the fat in a medium pot, toss in the external lettuce leaves, cover and wilt for approximately a minute, stirring once or twice, till they’ve softened. Transfer the mixture into the container of a stick blender, include the nuts and egg, then blend till smooth. If needed, incorporate more nuts to achieve a thick consistency. Keep in a airtight container in the refrigerator for up to three days.

For assemble the salad, sprinkle each lettuce portion with olive oil and acid, then season generously. Dress with one zigzag pattern of the green mayonnaise, then top with the herbs. Place on two plates and serve right away.