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Inspired by a popular NYC restaurant, this creative technique turns typically wasted external lettuce greens into an velvety green “mayonnaise”. It’s a smart way to cut down on kitchen waste while producing something delicious and adaptable.

The Reason Use Outer Lettuce Leaves?

These external leaves are the plant’s natural wrapping, guarding the delicate inner leaves. Although composting vegetable trimmings is a basic sustainable habit, finding new applications for them is even more impactful. Turning excess food into rich compost avoids landfill accumulation, where it may release greenhouse gases, a potent climate concern.

This is quite innovative when you think about it: food decomposes and transforms into the ideal growing medium to nourish more crops, thereby closing the loop and honoring the cycle of growth.

However, with over 30% extra food getting produced compared to needed, using precious resources wisely is crucial. Minimizing leftovers not only conserves money but also supports the more sustainable lifestyle.

The Green “Mayonnaise” Method

The versatile recipe works with any type of salad greens and nuts. Through using one entire egg, you eliminate any need to repurpose the leftover egg white. This outcome is an creamy, nutty sauce that pairs perfectly with greens, roasted vegetables, grilled poultry, noodles, or rice.

Yields two

For the Herb Emulsion (Makes about 200 grams)

• 100g unsalted butter
• 50 grams outer lettuce greens of 2 romaine or butter lettuce, washed and dried
• 20 grams peeled roasted nuts – light-colored seeds like cashews assist maintain the bright green, though any seeds will do
• 1 medium entire egg

For the Side

• 2 little gem heads, split lengthways
• Cold-pressed olive oil, to taste
• Lemon juice or apple cider vinegar, to taste
• One generous handful soft herbs (like chervil), leaves picked whole, stalks thinly minced

Steps

Begin by making the emulsion. Melt the fat in a medium pot, add the outer lettuce greens, place a lid and cook for about a minute, stirring once or twice, till they have softened. Transfer this contents into the container of a immersion processor, include the pistachios and egg, then process until creamy. As necessary, incorporate more nuts to achieve the thick texture. Store in an airtight jar in the refrigerator for up to 3 days.

For prepare the salad, drizzle each gem portion with olive oil and lemon juice, then season generously. Dress with a zigzag pattern of the herb mayonnaise, then top with the herbs. Arrange on two plates and enjoy immediately.