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Inspired by an acclaimed NYC restaurant, this innovative method turns usually thrown-out external lettuce greens into an luxurious herbaceous emulsion. This is an ingenious approach to reduce kitchen waste while making something flavorful and adaptable.

The Reason Repurpose External Lettuce Leaves?

These external leaves serve as the plant’s natural packaging, shielding the tender inside lettuce. While 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 it may release greenhouse gases, which is a potent environmental concern.

It’s rather radical when you consider about it: food decomposes and transforms into the perfect growing medium to nourish further plants, thus completing the cycle and respecting nature’s cycle of life.

Yet, given more than thirty percent surplus produce being produced compared to required, using precious ingredients efficiently is essential. Minimizing leftovers not only conserves money but also supports the increasingly eco-friendly way of living.

This Green “Mayonnaise” Method

The adaptable formula works with whatever type of salad greens and seeds. By incorporating one whole egg, one eliminate any need to repurpose the leftover white. The outcome is a creamy, nutty sauce that pairs perfectly with greens, roasted veggies, grilled poultry, pasta, or rice.

Serves 2

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

• 100g unsalted butter
• 50 grams external lettuce greens from two romaine or butter lettuce, washed and thoroughly dried
• 20g peeled salted pistachios – light-colored seeds such as pine nuts help keep the bright color, though any nuts will do
• 1 small whole egg

For the Side

• 2 little gem lettuces, split lengthways
• Extra-virgin olive oil, as needed
• Fresh lime juice or white-wine vinegar, as desired
• 1 small bunch fresh herbs (such as chives), sprigs picked whole, stalks finely minced

Instructions

First making the mayonnaise. Melt the butter in a small saucepan, toss in the external lettuce greens, place a lid and cook for about 60 seconds, stirring a couple times, till they have wilted. Transfer this mixture into a container of a immersion blender, include the pistachios and whole egg, then blend until smooth. If needed, incorporate extra seeds to achieve a mayonnaise-like texture. Keep in an sealed container in the refrigerator for as long as 3 days.

To prepare the salad, sprinkle each lettuce half with oil and lemon juice, then salt generously. Coat with one tight pattern of the herb mayonnaise, then scatter with the herbs. Place on two plates and enjoy right away.