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Inspired by a well-known NYC eatery, this innovative method transforms often-discarded outer lettuce leaves into a luxurious green emulsion. This is an brilliant approach to cut down on leftovers while creating something flavorful and versatile.

Why Repurpose Outer Lettuce Greens?

These outer greens serve as the plant’s natural wrapping, guarding the delicate inside leaves. While recycling produce trimmings is a fundamental sustainable practice, finding new uses for them is even more impactful. Turning excess ingredients into rich compost prevents dump buildup, where it can release methane, which is a potent environmental concern.

This is rather radical when you think about it: produce rots and becomes the perfect growing medium to nourish further plants, thus completing this loop and honoring the process of life.

However, given over 30% surplus food getting produced compared to required, using precious resources wisely is essential. Minimizing leftovers not only saves cash but also supports the more sustainable way of living.

This Green “Mayonnaise” Recipe

This versatile formula functions with whatever variety of salad greens and nuts. Through using one entire egg, you avoid any hassle to use up the extra egg white. The result is an creamy, rich sauce that pairs perfectly with salads, roasted veggies, seared chicken, noodles, or rice.

Serves 2

For the Green “Mayonnaise” (Yields approximately 200 grams)

• 100 grams butter
• 50g outer salad leaves of two romaine or butter lettuce, rinsed and thoroughly dried
• 20g peeled roasted nuts – light-colored seeds like blanched almonds assist maintain a vivid color, though any nuts can work
• One medium whole egg

To Make the Salad

• 2 romaine or butter lettuces, halved longwise
• Cold-pressed olive oil, as needed
• Fresh lime juice or apple cider vinegar, as desired
• 1 generous handful fresh herbs (such as chervil), leaves left whole, stems finely chopped

Steps

First preparing the emulsion. Melt the butter in a small saucepan, add the external lettuce leaves, place a lid and wilt for approximately a minute, stirring a couple times, till they’ve wilted. Pour the contents into the container of a immersion processor, include the pistachios and egg, then process until creamy. As necessary, add extra seeds to achieve the thick texture. Store in a sealed container in the refrigerator for as long as 3 days.

To prepare the salad, sprinkle each gem half with oil and acid, then season generously. Coat with a tight pattern of the herb mayonnaise, then scatter with the greens. Arrange on 2 dishes and serve immediately.