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Modeled after a popular New York restaurant, this groundbreaking method transforms often-discarded outer lettuce leaves into an smooth herbaceous emulsion. It’s a ingenious approach to cut down on food waste while producing something tasty and versatile.

The Reason Repurpose External Salad Leaves?

Those outer greens serve as the plant’s protective packaging, guarding the tender inner lettuce. While recycling produce scraps is one fundamental zero-waste practice, discovering new uses for these parts is additionally impactful. Converting excess food into fertile soil prevents landfill buildup, where it can emit greenhouse gases, which is a potent environmental concern.

It’s rather innovative when you think about it: produce rots and becomes the ideal growing medium to nourish further crops, thereby closing this loop and respecting the cycle of life.

Yet, with over thirty percent extra food getting made compared to required, using valuable ingredients efficiently becomes essential. Reducing leftovers not only saves money but also promotes the more eco-friendly lifestyle.

This Green “Mayonnaise” Recipe

The adaptable formula works with any type of lettuce and nuts. By using a entire egg, one eliminate any need to repurpose an leftover egg white. The result is a smooth, rich sauce that pairs perfectly with salads, grilled vegetables, grilled poultry, pasta, or grains.

Serves 2

To Make the Herb “Mayonnaise” (Yields about 200g)

• 100 grams butter
• 50g outer lettuce leaves of 2 little gems, washed and dried
• 20 grams peeled salted pistachios – white seeds such as blanched almonds assist keep the vivid color, though any nuts can work
• One medium entire egg

For the Side

• Two little gem lettuces, split longwise
• Extra-virgin olive oil, to taste
• Lemon juice or apple cider vinegar, as desired
• One generous bunch fresh greens (like chervil), sprigs picked whole, stalks finely minced

Instructions

First preparing the emulsion. Melt the fat in a medium saucepan, add the external lettuce leaves, place a lid and cook for about a minute, stirring a couple times, till they’ve softened. Pour this contents into the container of a immersion processor, include the nuts and whole egg, then process until smooth. If needed, add extra nuts to get a mayonnaise-like texture. Keep in a sealed container in the fridge for as long as 3 days.

To prepare the dish, drizzle each lettuce portion with oil and lemon juice, then salt liberally. Dress with one tight drizzle of the herb mayonnaise, then scatter with the greens. Place on 2 plates and serve immediately.