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Drawing from an acclaimed NYC eatery, this groundbreaking method transforms usually thrown-out external lettuce leaves into an velvety herbaceous emulsion. It’s a ingenious approach to minimize food waste while producing a condiment delicious and adaptable.

The Reason Repurpose External Lettuce Leaves?

These outer leaves are nature’s protective wrapping, shielding the tender inner lettuce. While recycling vegetable trimmings is a basic zero-waste practice, finding creative applications for them is additionally impactful. Converting surplus food into fertile soil prevents dump accumulation, where it may release greenhouse gases, which is a potent environmental concern.

This is quite innovative when you think over it: produce rots and transforms into the perfect growing medium to nourish more plants, thereby closing this cycle and respecting the cycle of life.

Yet, with more than 30% extra food getting produced compared to required, consuming precious ingredients efficiently is essential. Reducing waste not only saves money but also promotes the more sustainable lifestyle.

The Green “Mayonnaise” Method

The adaptable recipe functions with any type of lettuce and seeds. By incorporating one whole egg, you avoid the hassle to repurpose the leftover white. This result is a smooth, nutty sauce that works perfectly with greens, grilled vegetables, seared poultry, noodles, or grains.

Yields 2

For the Green “Mayonnaise” (Makes about 200g)

• 100g unsalted butter
• 50g outer salad leaves from 2 romaine or butter lettuce, washed and thoroughly dried
• 20g shelled salted pistachios – light-colored nuts like cashews assist keep the vivid green, but whatever seeds will work
• 1 small whole egg

For the Side

• 2 little gem heads, split longwise
• Extra-virgin olive oil, to taste
• Lemon juice or apple cider vinegar, as desired
• 1 small bunch soft herbs (like chives), leaves picked whole, stalks finely chopped

Steps

Begin by preparing the mayonnaise. Heat the fat in one medium pot, toss in the external salad leaves, cover and cook for about 60 seconds, stirring once or twice, until they have wilted. Pour this contents into the container of a stick blender, include the pistachios and egg, then blend until creamy. If needed, incorporate extra nuts to get a thick texture. Store in a sealed jar in the fridge for up to three days.

For assemble the salad, drizzle each gem portion with oil and acid, then salt liberally. Dress with one tight drizzle of the green mayonnaise, then top with the herbs. Arrange on two dishes and enjoy immediately.