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Modeled after an acclaimed NYC eatery, the creative method converts usually thrown-out outer lettuce leaves into an velvety herbaceous “mayonnaise”. It’s an smart way to reduce leftovers while making something flavorful and adaptable.

The Reason Repurpose External Lettuce Leaves?

These outer leaves are the plant’s protective packaging, shielding the tender inside lettuce. While recycling vegetable scraps is one fundamental zero-waste habit, discovering creative uses for these parts is even more beneficial. Turning excess food into rich soil prevents dump buildup, where they can release greenhouse gases, which is a potent climate concern.

This is rather radical if you consider about it: produce decomposes and becomes that ideal soil to feed more plants, thus completing this cycle and respecting nature’s process of growth.

However, with more than 30% extra produce being made compared to required, using valuable ingredients efficiently becomes crucial. Minimizing waste not only conserves cash but also promotes the increasingly sustainable way of living.

This Green “Mayonnaise” Recipe

This adaptable recipe functions with any variety of lettuce and seeds. Through incorporating a entire egg, one eliminate the need to use up the extra white. The result is an smooth, nutty dressing that pairs perfectly with greens, grilled vegetables, seared poultry, pasta, or grains.

Yields 2

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

• 100 grams butter
• 50g external salad leaves of two romaine or butter lettuce, rinsed and dried
• 20g peeled salted pistachios – white seeds such as blanched almonds assist maintain a bright green, but any nuts can work
• 1 small entire egg

For the Salad

• Two little gem heads, split longwise
• Cold-pressed oil, to taste
• Lemon juice or white-wine vinegar, to taste
• 1 generous handful soft greens (like chervil), sprigs picked intact, stalks finely minced

Steps

Begin by preparing the emulsion. Melt the butter in a medium pot, add the outer salad greens, cover and wilt for approximately 60 seconds, stirring once or twice, until they’ve wilted. Pour this contents into a jug of an immersion blender, add the nuts and whole egg, then blend until creamy. As necessary, add more seeds to achieve a mayonnaise-like texture. Store in an sealed container in the fridge for as long as three days.

For prepare the dish, sprinkle each gem portion with oil and acid, then salt generously. Dress with a zigzag drizzle of the green mayonnaise, then top with the greens. Place on two plates and serve immediately.