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Modeled after a well-known NYC restaurant, the creative method turns often-discarded external lettuce greens into a velvety green emulsion. It’s a ingenious approach to minimize leftovers while making something delicious and adaptable.

Why Use External Salad Leaves?

Those outer leaves serve as the plant’s protective packaging, guarding the tender inner leaves. Although recycling vegetable trimmings is one fundamental sustainable practice, finding new applications for these parts is even more beneficial. Converting surplus ingredients into rich soil prevents dump buildup, where it may emit methane, which is a powerful climate issue.

It’s rather radical when you consider about it: food rots and becomes that perfect soil to feed further crops, thereby closing the loop and honoring nature’s process of life.

Yet, with over 30% extra food getting produced compared to required, consuming valuable resources wisely becomes essential. Minimizing leftovers not only conserves cash but also promotes a more sustainable lifestyle.

The Herb-Infused “Mayonnaise” Recipe

This versatile formula works with any type of lettuce and seeds. By using one entire egg, you avoid the need to repurpose the leftover egg white. The result is a smooth, rich dressing that pairs beautifully with greens, grilled vegetables, seared poultry, noodles, or rice.

Yields 2

To Make the Green Emulsion (Makes about 200g)

• 100g unsalted butter
• 50 grams outer lettuce greens from 2 little gems, rinsed and dried
• 20g peeled salted nuts – light-colored nuts like cashews assist keep a bright green, but any seeds can do
• 1 medium entire egg

To Make the Side

• 2 little gem lettuces, split longwise
• Cold-pressed oil, to taste
• Fresh lime juice or white-wine vinegar, to taste
• 1 generous bunch fresh herbs (such as dill), leaves picked intact, stalks thinly minced

Steps

First making the mayonnaise. Melt the butter in one medium pot, toss in the external lettuce greens, place a lid and cook for about a minute, stirring once or twice, until they’ve wilted. Pour the mixture into the jug of a stick processor, include the pistachios and egg, then process until smooth. As necessary, add more nuts to achieve the mayonnaise-like texture. Keep in a sealed container in the fridge for up to three days.

To prepare the dish, drizzle each lettuce half with oil and acid, then season liberally. Coat with one tight drizzle of the herb emulsion, then top with the greens. Place on two dishes and enjoy right away.