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Inspired by an acclaimed NYC restaurant, this creative method converts often-discarded outer lettuce greens into an smooth herbaceous emulsion. This is an smart way to reduce leftovers while making a condiment tasty and versatile.

Why Use External Salad Greens?

These outer leaves serve as nature’s natural wrapping, shielding the tender inside leaves. While recycling vegetable trimmings is a fundamental zero-waste habit, discovering new uses for them is even more beneficial. Converting surplus ingredients into fertile compost avoids dump buildup, where it can emit methane, which is a powerful climate concern.

This is rather radical if you think about it: produce decomposes and transforms into that perfect soil to feed further plants, thus closing the cycle and honoring nature’s process of life.

Yet, with more than thirty percent surplus food being made than needed, consuming valuable resources efficiently becomes crucial. Minimizing leftovers not only conserves money but also promotes a more eco-friendly lifestyle.

This Green Emulsion Method

The versatile recipe works with any type of salad greens and nuts. Through incorporating one whole egg, one eliminate any hassle to repurpose the extra white. This result is an smooth, nutty sauce that works perfectly with greens, grilled veggies, grilled poultry, pasta, or rice.

Serves 2

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

• 100 grams unsalted butter
• 50g external salad greens of two romaine or butter lettuce, washed and dried
• 20g peeled roasted nuts – white nuts such as pine nuts assist maintain the bright green, though whatever nuts can do
• One medium whole egg

To Make the Side

• 2 romaine or butter heads, halved lengthways
• Cold-pressed olive oil, to taste
• Fresh lime juice or white-wine vinegar, as desired
• 1 generous handful soft herbs (like chervil), leaves left whole, stalks finely chopped

Steps

First making the mayonnaise. Melt the butter in one medium pot, toss in the outer salad greens, cover and cook for approximately a minute, stirring once or twice, until they have wilted. Pour this mixture into a container of a immersion processor, add the nuts and whole egg, then process until creamy. If needed, incorporate more seeds to get a mayonnaise-like texture. Keep in a airtight container in the refrigerator for up to 3 days.

For prepare the salad, sprinkle each lettuce portion with olive oil and lemon juice, then season generously. Dress with one tight pattern of the green mayonnaise, then top with the greens. Place on 2 dishes and serve immediately.