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Modeled after a popular NYC eatery, the creative method transforms usually thrown-out external lettuce leaves into a luxurious green “mayonnaise”. This is a brilliant way to reduce food waste while making a condiment flavorful and adaptable.

The Reason Use External Lettuce Greens?

Those external leaves serve as nature’s natural wrapping, shielding the tender inside leaves. Although recycling vegetable trimmings is a basic zero-waste habit, discovering creative uses for these parts is even more impactful. Converting excess ingredients into rich compost prevents landfill accumulation, where it can release greenhouse gases, which is a powerful climate concern.

This is quite radical when you consider about it: food decomposes and becomes the ideal growing medium to nourish more plants, thereby completing the loop and respecting the cycle of life.

However, given over 30% extra produce being produced compared to required, consuming precious ingredients wisely becomes crucial. Reducing leftovers not only saves money but also promotes the more eco-friendly way of living.

The Herb-Infused “Mayonnaise” Method

This versatile formula functions with whatever type of salad greens and seeds. By using a entire egg, you avoid the need to use up an leftover white. The outcome is an creamy, nutty dressing that pairs beautifully with salads, grilled veggies, seared poultry, pasta, or rice.

Serves two

To Make the Herb Emulsion (Makes approximately 200g)

• 100 grams unsalted butter
• 50 grams external lettuce leaves of 2 little gems, rinsed and dried
• 20g shelled roasted pistachios – white nuts like blanched almonds assist keep a bright green, though any seeds can work
• One medium entire egg

For the Salad

• Two romaine or butter heads, split lengthways
• Extra-virgin olive oil, to taste
• Fresh lime juice or white-wine vinegar, as desired
• 1 generous bunch soft greens (like chives), leaves left intact, stalks thinly chopped

Steps

Begin by making the mayonnaise. Melt the fat in one small pot, toss in the outer salad leaves, cover and wilt for approximately a minute, mixing once or twice, until they’ve wilted. Transfer this mixture into a container of a immersion blender, add the pistachios and whole egg, then process till creamy. If needed, incorporate extra nuts to get a thick consistency. Keep in a airtight container in the refrigerator for up to 3 days.

For assemble the salad, sprinkle each gem half with oil and lemon juice, then season generously. Dress with a tight pattern of the green mayonnaise, then top with the greens. Place on 2 dishes and serve right away.