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Inspired by a well-known NYC eatery, this innovative method turns usually thrown-out external lettuce leaves into a luxurious green “mayonnaise”. It’s a brilliant approach to reduce leftovers while creating something delicious and versatile.

Why Use Outer Lettuce Greens?

These outer leaves are the plant’s protective packaging, guarding the tender inner lettuce. Although composting vegetable scraps is a basic sustainable practice, discovering new applications for these parts is additionally impactful. Converting surplus ingredients into fertile compost avoids dump buildup, where it may release methane, a powerful climate issue.

This is rather radical if you think over it: food decomposes and becomes the ideal growing medium to feed more plants, thus completing the cycle and honoring the cycle of growth.

However, given over 30% extra produce getting produced compared to required, consuming precious ingredients efficiently becomes crucial. Minimizing waste not only conserves money but also promotes the increasingly sustainable lifestyle.

This Herb-Infused Emulsion Method

The adaptable formula functions with whatever variety of lettuce and seeds. Through incorporating a entire egg, you eliminate the need to use up an leftover egg white. This result is a smooth, nutty sauce that pairs perfectly with greens, roasted vegetables, grilled chicken, noodles, or rice.

Serves 2

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

• 100 grams unsalted butter
• 50 grams external lettuce greens of two little gems, rinsed and dried
• 20g peeled roasted pistachios – white seeds like cashews help maintain a bright green, though any nuts can do
• One small whole egg

To Make the Side

• 2 little gem lettuces, halved lengthways
• Extra-virgin oil, as needed
• Fresh lime juice or white-wine vinegar, to taste
• 1 small handful soft herbs (such as dill), sprigs picked whole, stalks thinly chopped

Steps

First making the emulsion. Heat the fat in one medium saucepan, add the outer salad leaves, place a lid and cook for approximately a minute, stirring a couple times, till they have wilted. Transfer the mixture into the container of a immersion processor, add the pistachios and whole egg, then blend till smooth. If needed, incorporate more seeds to get the thick consistency. Store in an sealed jar in the refrigerator for as long as 3 days.

For prepare the salad, drizzle each lettuce portion with oil and lemon juice, then salt generously. Coat with a tight drizzle of the herb emulsion, then scatter with the greens. Arrange on two plates and serve immediately.