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Drawing from an acclaimed New York restaurant, this creative method converts usually thrown-out outer salad greens into a luxurious green “mayonnaise”. It’s an smart approach to reduce leftovers while producing a condiment flavorful and versatile.

The Reason Use External Lettuce Leaves?

These external leaves are the plant’s natural wrapping, guarding the tender inner lettuce. Although recycling produce trimmings is a basic sustainable habit, discovering creative uses for these parts is additionally impactful. Turning surplus ingredients into rich compost avoids landfill accumulation, where they may release greenhouse gases, a potent environmental issue.

This is rather radical if you think about it: produce decomposes and becomes that ideal soil to feed further crops, thus completing the loop and honoring the cycle of growth.

However, with more than thirty percent extra food being produced than required, using precious ingredients efficiently is essential. Minimizing leftovers not only conserves money but also promotes a increasingly eco-friendly way of living.

The Green “Mayonnaise” Recipe

This adaptable formula works with any type of salad greens and nuts. Through incorporating a entire egg, one eliminate the hassle to use up an extra white. The result is a smooth, nutty dressing that works beautifully with salads, roasted vegetables, grilled chicken, pasta, or rice.

Yields two

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

• 100g unsalted butter
• 50 grams outer salad leaves from 2 romaine or butter lettuce, washed and dried
• 20g peeled roasted pistachios – light-colored seeds like cashews assist keep a vivid green, but any nuts will do
• 1 medium whole egg

To Make the Side

• Two little gem heads, halved lengthways
• Extra-virgin oil, as needed
• Fresh lime juice or white-wine vinegar, to taste
• One generous bunch fresh herbs (like chives), sprigs left whole, stalks finely chopped

Instructions

First preparing the emulsion. Heat the butter in a medium saucepan, toss in the external salad greens, place a lid and cook for about 60 seconds, stirring a couple times, until they have wilted. Transfer this mixture into a jug of a immersion blender, add the nuts and egg, then blend until smooth. If needed, add extra nuts to get a thick texture. Store in an airtight jar in the fridge for up to three days.

For prepare the dish, drizzle each lettuce half with olive oil and acid, then salt liberally. Coat with a zigzag pattern of the green mayonnaise, then scatter with the herbs. Arrange on two dishes and serve immediately.