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Modeled after a well-known New York restaurant, the groundbreaking method turns usually thrown-out outer lettuce greens into an velvety green emulsion. It’s an ingenious way to minimize food waste while creating a condiment flavorful and flexible.

The Reason Use Outer Salad Leaves?

Those outer greens are nature’s natural wrapping, shielding the delicate inside lettuce. While recycling produce trimmings is a fundamental sustainable practice, finding new applications for these parts is additionally impactful. Turning excess ingredients into rich compost avoids dump buildup, where it may emit methane, a potent climate concern.

This is rather innovative when you think about it: food decomposes and becomes that perfect growing medium to feed more crops, thereby completing this loop and respecting nature’s process of life.

However, with over thirty percent extra produce getting produced compared to needed, using precious resources efficiently becomes essential. Reducing waste not only saves money but also supports the more eco-friendly way of living.

This Herb-Infused “Mayonnaise” Method

The adaptable recipe works with any type of lettuce and nuts. Through using one whole egg, one avoid any need to repurpose the extra egg white. This outcome is an creamy, nutty sauce that pairs perfectly with greens, grilled vegetables, grilled chicken, pasta, or rice.

Yields two

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

• 100g butter
• 50g external lettuce leaves of two little gems, washed and dried
• 20g shelled salted pistachios – light-colored seeds such as pine nuts assist keep the bright green, though any seeds can work
• One medium entire egg

For the Side

• Two romaine or butter lettuces, halved longwise
• Extra-virgin olive oil, to taste
• Lemon juice or white-wine vinegar, as desired
• 1 generous handful fresh greens (like chervil), sprigs left whole, stalks finely chopped

Instructions

First preparing the mayonnaise. Heat the butter in one small saucepan, add the outer lettuce greens, place a lid and wilt for approximately 60 seconds, mixing a couple times, till they’ve wilted. Transfer the mixture into a container of an stick processor, add the pistachios and egg, then blend until smooth. If needed, incorporate more seeds to achieve the thick consistency. Keep in an airtight jar in the refrigerator for as long as 3 days.

To prepare the dish, drizzle each lettuce portion with olive oil and acid, then salt liberally. Dress with one tight drizzle of the green mayonnaise, then scatter with the herbs. Arrange on two dishes and enjoy immediately.