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Modeled after a well-known NYC eatery, the groundbreaking technique transforms usually thrown-out external salad leaves into a smooth herbaceous emulsion. It’s an smart approach to reduce leftovers while creating something flavorful and versatile.

The Reason Repurpose External Lettuce Greens?

Those external leaves are the plant’s protective packaging, shielding the tender inside lettuce. While recycling produce trimmings is a fundamental sustainable habit, discovering creative applications for these parts is additionally beneficial. Converting surplus food into fertile soil prevents landfill accumulation, where they can release methane, a potent environmental issue.

It’s quite radical if you think about it: food rots and becomes that ideal soil to feed further plants, thereby closing the loop and respecting the process of life.

Yet, given over 30% surplus produce being made compared to needed, consuming valuable resources wisely becomes crucial. Minimizing waste not only saves cash but also supports a more sustainable lifestyle.

The Green Emulsion Recipe

The adaptable recipe functions with any variety of lettuce and seeds. Through using a entire egg, you eliminate the hassle to use up an extra egg white. This result is an smooth, nutty dressing that works beautifully with greens, roasted veggies, grilled chicken, noodles, or grains.

Yields 2

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

• 100g unsalted butter
• 50g outer salad leaves of two romaine or butter lettuce, washed and dried
• 20g peeled salted nuts – light-colored seeds like pine nuts help keep the bright green, though any seeds will do
• One medium whole egg

To Make the Side

• 2 little gem lettuces, halved longwise
• Cold-pressed olive oil, to taste
• Lemon juice or white-wine vinegar, to taste
• 1 generous bunch soft herbs (such as chives), sprigs left whole, stems finely minced

Steps

Begin by preparing the emulsion. Melt the fat in a medium saucepan, add the outer lettuce leaves, place a lid and wilt for about 60 seconds, stirring a couple times, until they’ve softened. Pour the contents into a jug of a immersion blender, add the pistachios and egg, then process until smooth. If needed, add extra seeds to get a thick consistency. Store in a sealed container in the fridge for as long as three days.

To prepare the salad, sprinkle each gem portion with oil and lemon juice, then season liberally. Coat with one tight drizzle of the green emulsion, then top with the greens. Place on two plates and serve right away.