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Inspired by a well-known NYC eatery, this innovative technique turns typically wasted outer lettuce leaves into an luxurious herbaceous “mayonnaise”. It’s a ingenious way to minimize food waste while producing a condiment flavorful and versatile.

The Reason Use Outer Lettuce Greens?

These outer leaves serve as the plant’s protective packaging, guarding the delicate inside lettuce. Although composting produce scraps is a fundamental sustainable practice, finding creative uses for them is even more impactful. Converting excess ingredients into fertile soil avoids landfill accumulation, where they can emit greenhouse gases, which is a potent climate issue.

It’s quite radical when you think about it: food decomposes and transforms into that ideal soil to feed further plants, thereby closing the loop and honoring nature’s cycle of growth.

Yet, given more than thirty percent surplus food getting made than needed, consuming precious resources efficiently becomes crucial. Minimizing leftovers not only conserves money but also supports a increasingly sustainable lifestyle.

The Herb-Infused “Mayonnaise” Recipe

The versatile formula works with any type of salad greens and nuts. By using one entire egg, you avoid the hassle to repurpose an leftover egg white. This result is a creamy, nutty dressing that pairs beautifully with greens, roasted veggies, seared chicken, pasta, or rice.

Serves 2

For the Green Emulsion (Yields about 200g)

• 100g butter
• 50g external salad greens of 2 romaine or butter lettuce, washed and thoroughly dried
• 20g shelled salted pistachios – light-colored nuts such as blanched almonds help keep the vivid color, but any nuts will work
• 1 small whole egg

To Make the Side

• Two romaine or butter lettuces, halved longwise
• Cold-pressed olive oil, as needed
• Lemon juice or apple cider vinegar, to taste
• One small bunch fresh greens (such as dill), sprigs picked intact, stems thinly chopped

Instructions

First preparing the mayonnaise. Melt the butter in one medium pot, add the external salad leaves, place a lid and wilt for about 60 seconds, stirring once or twice, till they have wilted. Pour this mixture into a container of a stick blender, include the nuts and egg, then blend until smooth. As necessary, add more seeds to get a thick consistency. Keep in a sealed container in the fridge for as long as 3 days.

For prepare the dish, drizzle each lettuce half with oil and acid, then season liberally. Dress with one tight drizzle of the herb emulsion, then top with the greens. Arrange on two plates and enjoy right away.