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Modeled after a popular NYC restaurant, the innovative method converts typically wasted outer salad greens into an velvety green “mayonnaise”. This is a brilliant way to reduce kitchen waste while creating a condiment flavorful and versatile.

The Reason Repurpose External Salad Greens?

Those outer leaves serve as nature’s protective wrapping, shielding the tender inside lettuce. While recycling produce trimmings is a fundamental zero-waste practice, discovering new uses for these parts is additionally beneficial. Converting excess food into fertile compost avoids landfill accumulation, where it may emit methane, which is a powerful environmental issue.

This is quite radical when you think over it: food decomposes and becomes that perfect soil to feed more plants, thus completing this loop and respecting the cycle of life.

Yet, with over thirty percent extra food being made compared to required, using precious ingredients wisely is essential. Minimizing leftovers not only conserves money but also promotes the more sustainable lifestyle.

The Green Emulsion Recipe

The adaptable formula works with whatever variety of lettuce and nuts. Through using a entire egg, you avoid any hassle to use up the extra white. This result is a smooth, nutty sauce that works perfectly with salads, roasted vegetables, grilled poultry, noodles, or rice.

Serves 2

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

• 100g unsalted butter
• 50g outer lettuce leaves from two little gems, rinsed and thoroughly dried
• 20g peeled roasted nuts – light-colored seeds such as pine nuts assist keep a bright green, though any nuts will work
• One small whole egg

To Make the Salad

• 2 little gem lettuces, split lengthways
• Extra-virgin olive oil, to taste
• Fresh lime juice or white-wine vinegar, as desired
• 1 generous bunch fresh herbs (like parsley), sprigs picked whole, stems thinly chopped

Instructions

First making the emulsion. Melt the fat in one small pot, toss in the external salad leaves, cover and wilt for approximately 60 seconds, mixing a couple times, until they have wilted. Pour the mixture into the jug of an stick blender, add the nuts and whole egg, then blend until creamy. If needed, add more seeds to get the thick texture. Keep in an airtight container in the refrigerator for up to 3 days.

For prepare the salad, drizzle each lettuce portion with olive oil and lemon juice, then season liberally. Dress with one tight drizzle of the green mayonnaise, then top with the greens. Place on two plates and serve right away.