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Modeled after a popular New York restaurant, this creative method converts usually thrown-out outer lettuce greens into a smooth green “mayonnaise”. This is a brilliant way to reduce leftovers while creating something delicious and adaptable.

The Reason Use External Salad Greens?

Those external greens are nature’s natural wrapping, guarding the tender inner lettuce. While composting produce scraps is one fundamental zero-waste practice, finding creative applications for these parts is additionally impactful. Converting surplus food into fertile soil prevents landfill buildup, where it may release methane, a powerful environmental issue.

This is quite radical if you think over it: food decomposes and becomes the perfect growing medium to feed further crops, thereby closing this loop and honoring the process of growth.

However, with more than 30% surplus food getting produced than needed, using precious resources efficiently becomes crucial. Reducing leftovers not only conserves cash but also supports the more sustainable lifestyle.

The Green Emulsion Recipe

The adaptable recipe functions with any type of lettuce and seeds. Through using one whole egg, you avoid any need to repurpose an leftover white. The result is an smooth, rich dressing that works beautifully with salads, grilled veggies, grilled chicken, noodles, or rice.

Serves 2

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

• 100g butter
• 50g outer lettuce greens of 2 romaine or butter lettuce, rinsed and thoroughly dried
• 20g peeled salted pistachios – white nuts such as blanched almonds assist maintain a vivid color, though any nuts will work
• One medium whole egg

To Make the Side

• 2 little gem heads, split longwise
• Cold-pressed olive oil, to taste
• Lemon juice or apple cider vinegar, to taste
• 1 small bunch fresh herbs (such as dill), leaves left whole, stems thinly minced

Steps

Begin by preparing the emulsion. Melt the fat in a medium saucepan, add the outer lettuce leaves, cover and cook for about 60 seconds, stirring once or twice, till they have softened. Transfer this mixture into the jug of a stick blender, add the nuts and whole egg, then process until smooth. If needed, add more nuts to get the mayonnaise-like texture. Keep in a sealed container in the refrigerator for as long as 3 days.

To prepare the salad, drizzle each gem portion with olive oil and acid, then season liberally. Dress with a tight drizzle of the green mayonnaise, then top with the greens. Arrange on 2 plates and serve immediately.