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Modeled after an acclaimed NYC eatery, the groundbreaking method transforms often-discarded outer lettuce greens into an smooth herbaceous emulsion. It’s an smart approach to cut down on leftovers while creating a condiment delicious and adaptable.

The Reason Repurpose Outer Lettuce Leaves?

These outer greens serve as the plant’s protective packaging, guarding the tender inner lettuce. While recycling produce scraps is one fundamental sustainable habit, discovering creative applications for these parts is even more beneficial. Turning surplus ingredients into fertile compost avoids dump buildup, where it can release methane, a potent environmental issue.

It’s rather innovative if you consider over it: food decomposes and becomes the perfect growing medium to nourish more crops, thus closing this loop and respecting the process of life.

However, with over thirty percent surplus produce getting produced compared to required, consuming valuable resources wisely is essential. Minimizing waste not only saves cash but also supports the more sustainable way of living.

The Green “Mayonnaise” Recipe

The versatile recipe works with any variety of lettuce and nuts. By incorporating a entire egg, you eliminate any need to repurpose the extra egg white. The outcome is a smooth, nutty dressing that pairs beautifully with greens, grilled veggies, grilled chicken, noodles, or rice.

Serves 2

For the Green Emulsion (Yields approximately 200 grams)

• 100 grams butter
• 50g outer salad greens of 2 romaine or butter lettuce, rinsed and dried
• 20 grams peeled salted nuts – light-colored seeds like cashews assist maintain the vivid green, but any nuts will do
• 1 medium entire egg

To Make the Salad

• 2 little gem lettuces, split longwise
• Extra-virgin olive oil, as needed
• Fresh lime juice or apple cider vinegar, to taste
• One small bunch soft greens (such as chives), leaves left whole, stalks finely chopped

Steps

Begin by making the emulsion. Melt the butter in a medium pot, add the external lettuce leaves, cover and wilt for approximately a minute, mixing once or twice, until they have wilted. Transfer the mixture into the container of an stick processor, include the pistachios and whole egg, then process till creamy. If needed, add extra seeds to get a thick texture. Store in an sealed container in the refrigerator for as long as 3 days.

To prepare the dish, drizzle each lettuce half with oil and acid, then season liberally. Coat with a tight drizzle of the green emulsion, then top with the herbs. Place on 2 plates and enjoy immediately.