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Inspired by a well-known New York eatery, the groundbreaking method turns usually thrown-out outer lettuce leaves into a luxurious herbaceous “mayonnaise”. It’s a brilliant approach to reduce kitchen waste while producing a condiment flavorful and versatile.

The Reason Use External Salad Leaves?

Those external leaves are the plant’s natural packaging, shielding the delicate inside lettuce. Although composting vegetable trimmings is one basic zero-waste practice, finding creative uses for these parts is even more beneficial. Converting excess food into fertile soil prevents dump buildup, where it can emit greenhouse gases, a potent environmental issue.

This is quite radical when you consider about it: food rots and becomes that perfect growing medium to feed more plants, thereby completing the cycle and honoring the cycle of growth.

However, with more than thirty percent surplus produce getting made than required, using valuable resources efficiently becomes crucial. Minimizing waste not only conserves cash but also supports a more sustainable lifestyle.

This Herb-Infused “Mayonnaise” Recipe

The versatile recipe works with any variety of lettuce and nuts. Through incorporating one entire egg, you eliminate any hassle to repurpose the leftover egg white. This result is a smooth, rich sauce that pairs perfectly with salads, roasted vegetables, grilled poultry, pasta, or rice.

Yields 2

For the Green “Mayonnaise” (Yields approximately 200g)

• 100 grams unsalted butter
• 50 grams outer salad leaves of two romaine or butter lettuce, washed and thoroughly dried
• 20 grams peeled roasted nuts – light-colored seeds like pine nuts assist keep the bright color, but whatever seeds will do
• 1 medium entire egg

For the Side

• 2 romaine or butter heads, halved longwise
• Cold-pressed olive oil, as needed
• Lemon juice or white-wine vinegar, as desired
• One small bunch fresh greens (like chives), leaves left intact, stalks thinly chopped

Instructions

Begin by making the emulsion. Melt the fat in a medium pot, add the outer lettuce greens, cover and wilt for approximately a minute, stirring once or twice, till they have softened. Transfer this contents into the jug of a immersion blender, add the pistachios and egg, then blend till creamy. As necessary, add extra nuts to achieve the thick consistency. Store in an airtight jar in the fridge for as long as three days.

For assemble the dish, drizzle each gem half with oil and acid, then salt liberally. Dress with one tight drizzle of the herb mayonnaise, then top with the herbs. Place on 2 plates and serve right away.