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Modeled after a popular NYC restaurant, this groundbreaking technique transforms often-discarded outer lettuce greens into an velvety green “mayonnaise”. It’s an ingenious approach to reduce food waste while creating something flavorful and versatile.

Why Use External Lettuce Greens?

These outer leaves serve as nature’s protective packaging, guarding the tender inner leaves. While recycling vegetable scraps is one fundamental sustainable habit, discovering creative uses for these parts is even more beneficial. Converting surplus food into rich compost prevents landfill accumulation, where it can release greenhouse gases, which is a potent environmental concern.

This is rather radical when you think about it: produce decomposes and becomes the perfect soil to feed further crops, thereby completing this loop and respecting the process of growth.

Yet, given over 30% extra food being made than needed, consuming valuable ingredients wisely becomes essential. Minimizing waste not only saves money but also supports the more eco-friendly lifestyle.

The Green “Mayonnaise” Recipe

The versatile formula works with whatever variety of salad greens and seeds. By incorporating one whole egg, you eliminate any need to use up the leftover egg white. This result is an smooth, nutty sauce that pairs perfectly with greens, grilled vegetables, seared chicken, pasta, or grains.

Yields 2

For the Green Emulsion (Makes about 200g)

• 100 grams butter
• 50 grams external salad leaves of two romaine or butter lettuce, rinsed and dried
• 20 grams peeled salted pistachios – white nuts like cashews assist keep a bright color, but whatever nuts can work
• One small entire egg

To Make the Salad

• 2 little gem lettuces, split lengthways
• Cold-pressed oil, as needed
• Lemon juice or white-wine vinegar, as desired
• 1 generous handful fresh herbs (like chives), sprigs left whole, stalks thinly minced

Steps

Begin by making the mayonnaise. Melt the butter in a small saucepan, add the outer salad greens, place a lid and wilt for about a minute, mixing a couple times, till they have wilted. Pour the mixture into a container of an immersion processor, include the pistachios and whole egg, then process until creamy. As necessary, add extra seeds to achieve a thick consistency. Keep in an sealed container in the refrigerator for up to three days.

To prepare the dish, sprinkle each gem portion with oil and acid, then season generously. Coat with a zigzag drizzle of the green mayonnaise, then top with the greens. Place on 2 dishes and serve immediately.