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Inspired by an acclaimed NYC eatery, this groundbreaking technique turns often-discarded external lettuce leaves into an velvety herbaceous emulsion. This is a ingenious approach to reduce leftovers while making a condiment tasty and adaptable.

The Reason Repurpose External Lettuce Leaves?

Those outer leaves serve as the plant’s natural packaging, shielding the tender inner lettuce. While composting vegetable scraps is one fundamental sustainable practice, discovering creative uses for these parts is even more beneficial. Converting surplus ingredients into rich soil prevents landfill buildup, where they may release greenhouse gases, which is a potent climate issue.

It’s quite innovative if you consider over it: food rots and transforms into the perfect soil to feed more crops, thus completing this cycle and honoring the process of life.

However, given more than 30% extra food getting produced compared to required, consuming valuable ingredients efficiently is crucial. Reducing waste not only saves money but also supports the more eco-friendly way of living.

This Green Emulsion Recipe

This versatile recipe works with whatever variety of lettuce and seeds. By using one entire egg, you eliminate the need to use up an extra white. The result is an smooth, nutty sauce that pairs perfectly with salads, grilled vegetables, grilled chicken, noodles, or rice.

Serves 2

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

• 100g unsalted butter
• 50 grams external salad leaves from 2 little gems, washed and thoroughly dried
• 20g shelled roasted pistachios – light-colored seeds like blanched almonds help maintain a bright green, though any seeds will do
• One medium whole egg

For the Side

• 2 little gem lettuces, split lengthways
• Extra-virgin oil, as needed
• Fresh lime juice or white-wine vinegar, as desired
• 1 generous bunch fresh herbs (such as dill), sprigs left whole, stalks thinly minced

Instructions

First preparing the mayonnaise. Heat the fat in one medium pot, toss in the external lettuce leaves, place a lid and wilt for about 60 seconds, stirring once or twice, until they’ve wilted. Transfer the contents into a jug of a immersion processor, add the pistachios and whole egg, then process until creamy. As necessary, incorporate more nuts to get the thick consistency. Keep in an airtight jar in the refrigerator for up to 3 days.

For prepare the dish, sprinkle each gem half with olive oil and lemon juice, then season liberally. Coat with one tight pattern of the herb emulsion, then scatter with the herbs. Place on 2 plates and serve immediately.