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Inspired by a well-known NYC eatery, this groundbreaking technique turns usually thrown-out outer lettuce leaves into an smooth green “mayonnaise”. It’s a ingenious way to cut down on kitchen waste while making something flavorful and flexible.

The Reason Use Outer Salad Leaves?

Those external leaves serve as the plant’s natural packaging, guarding the delicate inner leaves. While composting produce trimmings is a fundamental sustainable habit, discovering new applications for them is additionally impactful. Turning excess ingredients into fertile soil avoids dump buildup, where it may emit greenhouse gases, a potent environmental issue.

It’s rather radical when you consider about it: food rots and transforms into the perfect soil to nourish more plants, thus closing this cycle and respecting nature’s cycle of life.

However, with over 30% extra produce getting made than needed, consuming precious ingredients wisely becomes essential. Minimizing waste not only conserves money but also supports the increasingly eco-friendly lifestyle.

The Herb-Infused “Mayonnaise” Recipe

The adaptable recipe works with whatever variety of salad greens and nuts. By using a entire egg, you avoid the hassle to repurpose an leftover egg white. The result is a creamy, rich sauce that pairs beautifully with greens, roasted veggies, seared chicken, pasta, or rice.

Yields 2

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

• 100g unsalted butter
• 50g outer lettuce greens of 2 romaine or butter lettuce, washed and dried
• 20g shelled roasted pistachios – white seeds such as cashews help keep a vivid green, but any nuts will do
• 1 small entire egg

For the Side

• 2 romaine or butter heads, halved longwise
• Extra-virgin oil, to taste
• Lemon juice or apple cider vinegar, to taste
• 1 generous handful soft greens (such as chives), sprigs left whole, stems finely chopped

Instructions

First preparing the emulsion. Heat the fat in a medium saucepan, add the outer lettuce leaves, cover and wilt for approximately 60 seconds, mixing a couple times, till they’ve softened. Transfer the contents into a jug of an stick blender, add the pistachios and egg, then process until creamy. If needed, add more nuts to get the mayonnaise-like consistency. Store in a airtight jar in the fridge for up to three days.

To prepare the dish, drizzle each gem portion with oil and acid, then season liberally. Dress with one tight pattern of the herb emulsion, then scatter with the herbs. Place on two plates and serve right away.