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Modeled after a well-known NYC eatery, this innovative technique converts often-discarded outer lettuce greens into a luxurious green “mayonnaise”. It’s an brilliant approach to minimize food waste while creating a condiment flavorful and versatile.

The Reason Repurpose External Salad Greens?

These external greens are the plant’s natural packaging, shielding the delicate inside leaves. Although composting vegetable scraps is one basic zero-waste habit, finding new applications for them is even more impactful. Turning surplus food into fertile compost avoids landfill buildup, where it can release methane, a powerful climate concern.

This is rather radical if you consider over it: food decomposes and transforms into the ideal soil to nourish further crops, thus closing the loop and respecting the process of growth.

However, with more than thirty percent extra food being produced than required, using precious ingredients wisely is crucial. Minimizing waste not only saves money but also supports the more sustainable lifestyle.

This Herb-Infused “Mayonnaise” Recipe

This adaptable formula works with whatever type of lettuce and seeds. By incorporating one entire egg, one eliminate any hassle to use up the extra egg white. This outcome is an smooth, nutty sauce that works perfectly with greens, roasted veggies, grilled poultry, noodles, or grains.

Yields 2

To Make the Green Emulsion (Makes approximately 200g)

• 100 grams butter
• 50 grams outer salad leaves from 2 little gems, washed and thoroughly dried
• 20g shelled salted pistachios – white nuts such as pine nuts help maintain a bright green, but any nuts will work
• 1 medium entire egg

To Make the Side

• Two romaine or butter lettuces, split longwise
• Extra-virgin olive oil, to taste
• Lemon juice or apple cider vinegar, to taste
• 1 generous handful soft herbs (such as parsley), sprigs picked whole, stems thinly chopped

Steps

Begin by making the emulsion. Melt the fat in one small saucepan, add the external lettuce greens, cover and cook for approximately a minute, stirring a couple times, until they have wilted. Transfer this mixture into the jug of a immersion processor, include the pistachios and egg, then process till smooth. As necessary, add more seeds to achieve a thick texture. Keep in an sealed container in the fridge for as long as 3 days.

For prepare the dish, sprinkle each lettuce half with olive oil and acid, then season generously. Coat with a tight drizzle of the herb mayonnaise, then top with the herbs. Place on 2 plates and enjoy right away.