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Drawing from a well-known NYC eatery, this groundbreaking method converts often-discarded external lettuce leaves into an velvety herbaceous “mayonnaise”. This is a brilliant approach to cut down on food waste while producing something delicious and adaptable.

The Reason Use Outer Lettuce Leaves?

Those outer leaves are the plant’s natural packaging, shielding the tender inner lettuce. Although composting produce trimmings is a basic sustainable habit, discovering new applications for them is even more beneficial. Converting surplus food into rich soil prevents landfill buildup, where they can release methane, which is a powerful environmental issue.

It’s quite innovative if you think about it: food rots and transforms into the perfect soil to feed further plants, thus completing the cycle and honoring nature’s cycle of growth.

Yet, given over thirty percent surplus produce being made than required, using precious ingredients wisely becomes essential. Reducing leftovers not only conserves money but also promotes a increasingly eco-friendly way of living.

This Green “Mayonnaise” Method

This versatile recipe functions with whatever type of salad greens and seeds. By incorporating a whole egg, one eliminate any need to repurpose the leftover egg white. This outcome is a smooth, rich dressing that pairs beautifully with salads, roasted vegetables, seared poultry, noodles, or rice.

Serves two

To Make the Herb Emulsion (Makes about 200g)

• 100g butter
• 50 grams external lettuce greens from 2 romaine or butter lettuce, rinsed and dried
• 20g shelled roasted nuts – white nuts such as blanched almonds assist keep the bright color, though whatever nuts can do
• 1 small entire egg

For the Salad

• Two little gem lettuces, split lengthways
• Extra-virgin oil, to taste
• Lemon juice or apple cider vinegar, as desired
• One small handful fresh greens (like parsley), leaves left whole, stalks thinly minced

Steps

First making the mayonnaise. Heat the fat in one small pot, toss in the outer salad greens, place a lid and cook for approximately a minute, mixing once or twice, till they have softened. Pour this mixture into the container of a immersion processor, include the pistachios and whole egg, then process till creamy. If needed, incorporate extra nuts to achieve the mayonnaise-like texture. Keep in an airtight container in the fridge for up to three days.

To prepare the salad, sprinkle each gem half with oil and acid, then season generously. Coat with a tight drizzle of the herb emulsion, then top with the herbs. Arrange on two plates and enjoy immediately.