🔗 Share this article

Inspired by a popular NYC eatery, this innovative method turns often-discarded external lettuce leaves into a smooth green “mayonnaise”. It’s an smart way to cut down on food waste while making a condiment delicious and versatile.

Why Repurpose Outer Lettuce Greens?

These outer greens are nature’s protective wrapping, shielding the delicate inside lettuce. Although recycling produce trimmings is one basic zero-waste habit, discovering new applications for these parts is additionally beneficial. Converting excess food into fertile soil prevents dump accumulation, where it can emit methane, which is a potent climate issue.

It’s rather radical if you think about it: food rots and becomes the perfect soil to nourish further plants, thus completing this cycle and respecting nature’s process of life.

Yet, with more than 30% surplus food being made than required, using precious ingredients wisely is crucial. Minimizing leftovers not only saves cash but also supports the more sustainable lifestyle.

This Herb-Infused “Mayonnaise” Method

This adaptable formula works with whatever variety of lettuce and seeds. Through incorporating one whole egg, you eliminate the hassle to use up the leftover egg white. The result is a smooth, nutty dressing that pairs beautifully with greens, roasted veggies, grilled poultry, pasta, or rice.

Yields 2

To Make the Green Emulsion (Yields about 200 grams)

• 100 grams unsalted butter
• 50 grams external salad greens from 2 little gems, washed and dried
• 20 grams shelled roasted pistachios – light-colored seeds such as cashews assist maintain the vivid color, but whatever seeds can do
• 1 medium entire egg

For the Salad

• Two romaine or butter lettuces, split lengthways
• Extra-virgin olive oil, to taste
• Fresh lime juice or apple cider vinegar, as desired
• One generous handful soft herbs (such as chives), sprigs left intact, stems finely chopped

Steps

Begin by preparing the emulsion. Heat the butter in a small saucepan, add the external lettuce leaves, place a lid and cook for about a minute, stirring a couple times, until they have softened. Pour the contents into a container of a stick processor, add the pistachios and egg, then blend until smooth. As necessary, incorporate more nuts to get the thick consistency. Keep in an sealed jar in the refrigerator for as long as 3 days.

To prepare the dish, drizzle each gem portion with olive oil and acid, then salt generously. Dress with a zigzag drizzle of the green emulsion, then scatter with the greens. Place on 2 dishes and enjoy right away.