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Inspired by a popular New York restaurant, this groundbreaking technique converts often-discarded outer lettuce leaves into an velvety herbaceous “mayonnaise”. It’s an smart approach to minimize kitchen waste while creating a condiment tasty and adaptable.

The Reason Use External Lettuce Greens?

These outer greens are nature’s natural wrapping, guarding the tender inner lettuce. Although composting vegetable scraps is a basic zero-waste habit, finding creative applications for these parts is additionally impactful. Turning surplus ingredients into fertile soil prevents landfill buildup, where it can emit greenhouse gases, which is a powerful climate concern.

It’s quite innovative when you think about it: produce decomposes and becomes the perfect soil to feed more plants, thus completing the loop and respecting the cycle of growth.

Yet, given more than 30% surplus food being produced compared to needed, using valuable ingredients efficiently is essential. Reducing waste not only saves money but also promotes a increasingly eco-friendly way of living.

The Herb-Infused Emulsion Method

This adaptable formula works with any variety of lettuce and nuts. Through incorporating one entire egg, you avoid the need to use up an leftover egg white. The result is an smooth, rich sauce that works beautifully with salads, roasted veggies, seared chicken, noodles, or rice.

Serves two

For the Herb “Mayonnaise” (Yields about 200g)

• 100 grams butter
• 50 grams outer salad greens from two little gems, washed and thoroughly dried
• 20 grams peeled roasted pistachios – light-colored nuts like blanched almonds assist maintain the bright color, though whatever nuts can work
• 1 small whole egg

For the Side

• 2 romaine or butter lettuces, split longwise
• Extra-virgin oil, to taste
• Lemon juice or apple cider vinegar, to taste
• One generous bunch soft herbs (such as chervil), leaves left whole, stalks thinly minced

Instructions

First making the mayonnaise. Heat the butter in one medium saucepan, add the outer salad greens, cover and cook for about 60 seconds, mixing a couple times, till they have softened. Transfer this mixture into the container of a stick processor, include the pistachios and whole egg, then process until smooth. If needed, add more seeds to achieve the mayonnaise-like consistency. Store in an airtight container in the fridge for up to 3 days.

For assemble the dish, sprinkle each lettuce half with oil and acid, then salt liberally. Dress with a zigzag drizzle of the green mayonnaise, then scatter with the herbs. Place on 2 dishes and serve immediately.