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Modeled after a popular NYC eatery, this innovative technique converts typically wasted external lettuce leaves into a smooth green “mayonnaise”. This is a ingenious way to reduce leftovers while creating a condiment tasty and flexible.

The Reason Use External Salad Greens?

These external leaves are nature’s protective packaging, shielding the tender inner lettuce. Although composting produce scraps is a basic sustainable practice, finding new applications for them is additionally impactful. Turning surplus food into rich compost prevents dump accumulation, where they can release methane, a potent environmental issue.

It’s quite radical if you think about it: produce rots and becomes the perfect soil to nourish more plants, thus completing this cycle and honoring the process of growth.

Yet, with more than 30% surplus produce getting made compared to required, using precious resources efficiently is crucial. Minimizing leftovers not only conserves cash but also supports a more eco-friendly way of living.

This Herb-Infused Emulsion Method

This versatile recipe works with any variety of salad greens and seeds. Through incorporating one entire egg, one eliminate the need to repurpose an leftover white. The result is an smooth, nutty dressing that works perfectly with salads, roasted vegetables, seared chicken, pasta, or grains.

Yields two

For the Herb Emulsion (Makes about 200 grams)

• 100 grams unsalted butter
• 50 grams external lettuce greens from two romaine or butter lettuce, washed and thoroughly dried
• 20 grams peeled roasted nuts – white seeds like pine nuts help keep the vivid green, but whatever seeds will work
• 1 small whole egg

For the Side

• Two little gem heads, split longwise
• Cold-pressed olive oil, to taste
• Fresh lime juice or white-wine vinegar, to taste
• 1 generous handful soft herbs (like dill), leaves left whole, stalks finely minced

Instructions

Begin by making the emulsion. Melt the butter in one medium saucepan, add the outer salad greens, place a lid and cook for about a minute, mixing once or twice, until they’ve softened. Transfer this mixture into a container of a immersion blender, add the pistachios and egg, then blend till creamy. If needed, add extra seeds to get a thick consistency. Store in an sealed container in the fridge for as long as three days.

To prepare the dish, sprinkle each gem half with oil and acid, then salt generously. Coat with one zigzag drizzle of the green mayonnaise, then top with the herbs. Arrange on 2 dishes and enjoy immediately.