🔗 Share this article

Inspired by a well-known NYC eatery, this creative method converts usually thrown-out external lettuce greens into an luxurious green emulsion. It’s a ingenious way to minimize leftovers while making a condiment delicious and adaptable.

The Reason Repurpose External Salad Greens?

These outer leaves serve as the plant’s natural wrapping, shielding the delicate inside lettuce. While recycling vegetable trimmings is a basic sustainable habit, discovering creative uses for them is additionally impactful. Converting excess ingredients into rich compost prevents landfill accumulation, where they can release methane, which is a potent climate issue.

This is rather innovative if you think over it: produce rots and transforms into that perfect growing medium to feed further plants, thus closing the loop and honoring nature’s process of life.

However, given over 30% extra food being produced compared to needed, consuming valuable resources wisely becomes essential. Reducing waste not only conserves cash but also promotes the more eco-friendly lifestyle.

The Herb-Infused “Mayonnaise” Recipe

The adaptable recipe functions with any variety of lettuce and seeds. By using a entire egg, you eliminate any hassle to repurpose an leftover egg white. The outcome is an creamy, nutty sauce that pairs beautifully with greens, roasted veggies, seared chicken, pasta, or rice.

Yields two

To Make the Green “Mayonnaise” (Makes approximately 200 grams)

• 100 grams unsalted butter
• 50g outer lettuce greens from 2 romaine or butter lettuce, rinsed and dried
• 20 grams peeled roasted nuts – white seeds like blanched almonds assist keep the bright color, but any seeds will work
• 1 small whole egg

For the Side

• 2 romaine or butter lettuces, halved lengthways
• Cold-pressed olive oil, as needed
• Fresh lime juice or white-wine vinegar, as desired
• 1 small handful soft herbs (such as dill), leaves left intact, stems finely minced

Steps

First preparing the mayonnaise. Heat the fat in a small saucepan, toss in the external lettuce greens, place a lid and wilt for approximately 60 seconds, mixing a couple times, till they’ve softened. Pour the contents into the jug of a immersion blender, add the nuts and whole egg, then process until smooth. As necessary, add extra nuts to get the thick texture. Keep in a airtight jar in the refrigerator for up to 3 days.

For prepare the salad, sprinkle each gem portion with olive oil and acid, then salt generously. Dress with one zigzag drizzle of the herb emulsion, then top with the greens. Arrange on two dishes and enjoy right away.