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Inspired by a well-known NYC eatery, this groundbreaking technique converts usually thrown-out external salad leaves into a velvety green “mayonnaise”. It’s a smart approach to minimize kitchen waste while producing a condiment flavorful and versatile.

Why Repurpose Outer Salad Leaves?

These external leaves serve as the plant’s protective packaging, guarding the delicate inside lettuce. While composting produce trimmings is a fundamental sustainable habit, finding creative uses for them is even more beneficial. Converting surplus food into fertile soil avoids landfill buildup, where it can emit methane, which is a powerful environmental issue.

This is quite radical if you think over it: produce decomposes and transforms into that perfect soil to nourish further crops, thus completing this loop and respecting the cycle of life.

Yet, with over 30% surplus produce getting produced compared to needed, using valuable ingredients efficiently becomes essential. Reducing waste not only conserves cash but also supports a increasingly eco-friendly way of living.

The Herb-Infused “Mayonnaise” Method

The adaptable recipe works with whatever variety of lettuce and nuts. Through incorporating a entire egg, you eliminate any hassle to use up the extra white. This outcome is a smooth, nutty sauce that works perfectly with greens, roasted veggies, grilled poultry, noodles, or rice.

Serves two

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

• 100g butter
• 50g external lettuce greens of 2 little gems, washed and thoroughly dried
• 20 grams peeled salted pistachios – light-colored nuts like cashews assist keep a bright color, though any seeds can do
• One small entire egg

For the Side

• 2 romaine or butter lettuces, halved lengthways
• Cold-pressed oil, to taste
• Lemon juice or apple cider vinegar, to taste
• One small bunch fresh herbs (such as dill), leaves picked whole, stalks finely chopped

Instructions

First making the emulsion. Melt the butter in one small pot, toss in the outer lettuce leaves, cover and cook for approximately 60 seconds, stirring a couple times, till they’ve softened. Transfer this mixture into a jug of a immersion processor, include the pistachios and egg, then process until smooth. As necessary, incorporate more nuts to achieve a thick consistency. Store in an sealed container in the fridge for as long as 3 days.

To prepare the salad, sprinkle each lettuce portion with oil and acid, then salt generously. Coat with a tight pattern of the green emulsion, then top with the greens. Arrange on two dishes and enjoy immediately.