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Inspired by an acclaimed NYC eatery, this creative technique transforms often-discarded outer lettuce leaves into an velvety herbaceous “mayonnaise”. This is an ingenious approach to minimize kitchen waste while creating something flavorful and adaptable.

The Reason Repurpose Outer Salad Leaves?

Those external greens are nature’s protective wrapping, shielding the delicate inside lettuce. Although recycling produce scraps is a basic zero-waste practice, finding creative uses for these parts is additionally impactful. Converting excess food into fertile soil avoids landfill buildup, where they may release methane, a powerful climate issue.

It’s quite radical if you think about it: food rots and transforms into that ideal soil to nourish more crops, thus closing the loop and respecting nature’s process of growth.

However, given over 30% surplus produce getting made than required, using valuable ingredients wisely is crucial. Reducing leftovers not only conserves money but also promotes the more eco-friendly lifestyle.

The Herb-Infused “Mayonnaise” Method

The adaptable formula functions with any variety of lettuce and seeds. By incorporating one entire egg, you avoid any hassle to repurpose an extra egg white. This result is an smooth, rich dressing that works beautifully with salads, roasted veggies, seared poultry, pasta, or rice.

Serves two

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

• 100g unsalted butter
• 50g external lettuce leaves from 2 little gems, washed and thoroughly dried
• 20 grams peeled salted pistachios – light-colored nuts like blanched almonds assist maintain the bright color, though any seeds can work
• One medium whole egg

To Make the Side

• 2 little gem heads, halved lengthways
• Cold-pressed oil, to taste
• Fresh lime juice or apple cider vinegar, as desired
• One generous bunch soft greens (like chives), leaves left intact, stalks finely chopped

Instructions

First preparing the mayonnaise. Heat the fat in a small saucepan, toss in the external lettuce greens, cover and wilt for approximately 60 seconds, mixing a couple times, till they have softened. Transfer this contents into the container of an immersion processor, include the pistachios and whole egg, then process till smooth. As necessary, incorporate more seeds to achieve the thick texture. Store in an sealed container in the fridge for as long as 3 days.

For prepare the dish, sprinkle each gem half with olive oil and acid, then season generously. Dress with a tight drizzle of the herb emulsion, then top with the herbs. Arrange on two dishes and serve immediately.