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Modeled after a well-known NYC restaurant, the groundbreaking technique transforms typically wasted outer lettuce leaves into an smooth green “mayonnaise”. This is a ingenious approach to minimize food waste while producing a condiment flavorful and flexible.

Why Use Outer Lettuce Greens?

Those external leaves serve as the plant’s protective packaging, guarding the delicate inner lettuce. Although recycling vegetable trimmings is one basic sustainable habit, finding new uses for these parts is even more impactful. Converting surplus food into rich soil prevents landfill accumulation, where they may emit greenhouse gases, a powerful climate issue.

It’s quite innovative when you think about it: produce decomposes and becomes the perfect soil to nourish further plants, thereby completing the loop and respecting the cycle of growth.

However, given over thirty percent extra produce getting produced than required, using precious ingredients wisely becomes crucial. Minimizing leftovers not only conserves cash but also promotes the more eco-friendly lifestyle.

The Herb-Infused “Mayonnaise” Recipe

This versatile recipe works with any type of lettuce and seeds. Through incorporating a whole egg, one eliminate the need to repurpose an extra egg white. The result is an creamy, nutty sauce that pairs perfectly with greens, grilled veggies, grilled chicken, noodles, or rice.

Serves 2

For the Green Emulsion (Yields about 200g)

• 100g unsalted butter
• 50 grams external salad leaves from 2 romaine or butter lettuce, rinsed and thoroughly dried
• 20g shelled roasted pistachios – light-colored nuts such as pine nuts help maintain a vivid color, but any nuts can work
• 1 small entire egg

To Make the Side

• Two little gem lettuces, split longwise
• Cold-pressed olive oil, as needed
• Lemon juice or apple cider vinegar, to taste
• 1 generous handful fresh herbs (such as dill), leaves picked intact, stems finely chopped

Steps

First preparing the mayonnaise. Heat the butter in a medium saucepan, add the outer salad greens, cover and wilt for about 60 seconds, mixing once or twice, until they’ve wilted. Pour this contents into a jug of an stick blender, add the pistachios and egg, then process till creamy. As necessary, incorporate extra seeds to get the thick consistency. Store in a airtight jar in the fridge for as long as 3 days.

To assemble the salad, sprinkle each gem portion with oil and lemon juice, then season liberally. Coat with a tight drizzle of the green emulsion, then scatter with the herbs. Arrange on two dishes and enjoy immediately.