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Inspired by a popular NYC restaurant, this groundbreaking method converts typically wasted external lettuce leaves into a smooth green emulsion. It’s an smart way to reduce leftovers while making something flavorful and adaptable.

The Reason Use External Lettuce Leaves?

These external greens serve as nature’s natural packaging, guarding the delicate inside lettuce. While recycling produce trimmings is one fundamental zero-waste habit, finding new applications for these parts is additionally beneficial. Turning excess ingredients into rich compost avoids dump accumulation, where they can emit methane, which is a potent environmental issue.

It’s quite innovative if you think about it: food rots and becomes that ideal growing medium to nourish further crops, thus closing this cycle and honoring the process of growth.

Yet, with more than 30% extra produce getting produced than needed, using valuable resources efficiently becomes crucial. Reducing leftovers not only saves cash but also supports the more eco-friendly way of living.

This Green “Mayonnaise” Method

The adaptable formula works with whatever type of lettuce and seeds. Through using one entire egg, you eliminate the hassle to use up the extra egg white. The result is a creamy, rich sauce that pairs perfectly with greens, grilled vegetables, grilled chicken, pasta, or rice.

Yields two

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

• 100g butter
• 50 grams external salad greens of 2 romaine or butter lettuce, rinsed and thoroughly dried
• 20g peeled salted pistachios – white nuts such as blanched almonds help maintain a bright green, though whatever nuts will do
• One small whole egg

For the Side

• 2 little gem lettuces, split lengthways
• Extra-virgin oil, to taste
• Lemon juice or apple cider vinegar, to taste
• 1 generous handful soft herbs (such as dill), leaves left whole, stems finely chopped

Instructions

Begin by making the mayonnaise. Heat the butter in a small pot, toss in the outer salad leaves, cover and wilt for about a minute, stirring once or twice, until they’ve wilted. Transfer this mixture into a jug of a stick blender, include the nuts and egg, then process until smooth. If needed, add extra seeds to get the mayonnaise-like texture. Store in an airtight container in the fridge for up to three days.

To assemble the dish, drizzle each lettuce portion with olive oil and lemon juice, then season liberally. Coat with a tight drizzle of the green mayonnaise, then scatter with the herbs. Arrange on 2 plates and enjoy immediately.