Transforming External Lettuce Greens into Creamy Mayonnaise – An Zero-Waste Recipe

Inspired by an acclaimed NYC eatery, this creative method converts often-discarded outer salad greens into a velvety herbaceous emulsion. It’s a smart way to reduce leftovers while making something tasty and versatile.

The Reason Use Outer Salad Leaves?

Those outer leaves serve as the plant’s protective packaging, guarding the delicate inner lettuce. Although recycling vegetable scraps is a fundamental zero-waste practice, finding creative uses for them is additionally impactful. Turning excess ingredients into fertile soil prevents landfill buildup, where it may release greenhouse gases, a potent climate issue.

It’s rather innovative if you consider about it: food decomposes and transforms into that perfect soil to feed further plants, thereby completing the loop and respecting nature’s process of life.

Yet, with over 30% extra produce getting produced than needed, consuming valuable ingredients efficiently becomes essential. Reducing waste not only conserves money but also promotes the more sustainable way of living.

The Green Emulsion Recipe

This adaptable recipe functions with whatever type of lettuce and seeds. By using one entire egg, you avoid the need to repurpose the leftover white. This outcome is an smooth, nutty sauce that pairs beautifully with greens, roasted vegetables, grilled chicken, noodles, or rice.

Serves two

To Make the Green Emulsion (Makes approximately 200g)

• 100 grams butter
• 50g external salad greens from two little gems, rinsed and thoroughly dried
• 20 grams peeled salted pistachios – light-colored nuts such as blanched almonds help keep the bright color, though whatever seeds can work
• 1 medium whole egg

To Make the Salad

• Two little gem lettuces, split longwise
• Extra-virgin oil, to taste
• Lemon juice or apple cider vinegar, to taste
• One small handful fresh greens (like chervil), sprigs picked intact, stems thinly minced

Steps

Begin by preparing the mayonnaise. Melt the fat in one medium saucepan, add the outer salad leaves, place a lid and cook for about 60 seconds, mixing once or twice, until they have wilted. Transfer this contents into a jug of a stick blender, include the nuts and egg, then process until smooth. If needed, incorporate extra nuts to achieve the thick texture. Store in a sealed container in the refrigerator for up to 3 days.

For prepare the salad, sprinkle each lettuce half with oil and acid, then season generously. Coat with one tight pattern of the herb mayonnaise, then scatter with the greens. Arrange on 2 dishes and enjoy right away.