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Modeled after a popular New York eatery, this groundbreaking technique turns typically wasted external salad greens into a velvety green “mayonnaise”. This is a smart approach to reduce food waste while making a condiment flavorful and versatile.

Why Use External Salad Greens?

These external leaves are the plant’s natural packaging, guarding the delicate inside leaves. Although recycling produce scraps is one basic sustainable practice, discovering new applications for these parts is even more beneficial. Turning excess food into fertile soil avoids dump buildup, where they can release methane, which is a powerful environmental issue.

This is rather radical when you think over it: produce decomposes and transforms into the ideal growing medium to feed further crops, thereby completing this cycle and honoring the cycle of life.

However, given more than thirty percent extra produce getting produced than needed, consuming valuable resources efficiently becomes essential. Reducing waste not only saves cash but also supports the increasingly sustainable lifestyle.

This Green Emulsion Recipe

This adaptable recipe works with whatever variety of salad greens and seeds. By incorporating one whole egg, you eliminate any hassle to use up the leftover white. The outcome is a creamy, nutty sauce that pairs perfectly with salads, grilled vegetables, grilled poultry, pasta, or rice.

Serves two

To Make the Green “Mayonnaise” (Makes approximately 200 grams)

• 100 grams butter
• 50g external salad greens of two romaine or butter lettuce, washed and thoroughly dried
• 20 grams peeled roasted pistachios – white nuts such as blanched almonds assist maintain the vivid color, though any seeds can do
• One medium entire egg

To Make the Side

• 2 romaine or butter lettuces, split longwise
• Extra-virgin oil, as needed
• Lemon juice or apple cider vinegar, as desired
• One small bunch fresh greens (like parsley), leaves picked intact, stalks finely minced

Steps

Begin by making the emulsion. Melt the butter in one medium pot, toss in the outer salad leaves, place a lid and wilt for about a minute, stirring once or twice, till they have softened. Pour this contents into a jug of an immersion processor, add the pistachios and whole egg, then process until smooth. If needed, add more nuts to achieve the mayonnaise-like texture. Keep in a sealed jar in the refrigerator for as long as 3 days.

For prepare the salad, sprinkle each lettuce portion with olive oil and lemon juice, then salt generously. Coat with one zigzag pattern of the green emulsion, then scatter with the greens. Place on 2 dishes and serve right away.