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Inspired by a popular New York eatery, the groundbreaking method transforms often-discarded outer lettuce greens into a smooth herbaceous “mayonnaise”. This is a brilliant approach to reduce kitchen waste while making a condiment tasty and flexible.

The Reason Repurpose External Lettuce Leaves?

These external leaves are nature’s natural packaging, shielding the tender inside leaves. While composting vegetable scraps is one basic zero-waste habit, discovering new uses for these parts is even more impactful. Turning excess ingredients into fertile soil avoids landfill accumulation, where it may emit methane, which is a powerful climate concern.

It’s rather radical if you consider about it: produce decomposes and becomes that ideal growing medium to feed further plants, thereby closing this loop and honoring the cycle of life.

However, with more than 30% extra food being produced compared to needed, consuming precious ingredients wisely is crucial. Reducing leftovers not only conserves money but also promotes a increasingly sustainable way of living.

The Herb-Infused Emulsion Recipe

The versatile recipe functions with whatever type of lettuce and seeds. Through incorporating a entire egg, one avoid the need to use up an extra egg white. The result is a smooth, nutty sauce that works perfectly with salads, roasted vegetables, grilled poultry, pasta, or grains.

Yields 2

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

• 100 grams unsalted butter
• 50g external lettuce leaves of 2 little gems, rinsed and dried
• 20g shelled roasted pistachios – light-colored seeds such as blanched almonds assist maintain the vivid green, though whatever nuts can work
• 1 small entire egg

For the Side

• 2 little gem heads, halved lengthways
• Cold-pressed oil, to taste
• Lemon juice or white-wine vinegar, as desired
• One generous handful soft herbs (such as parsley), leaves picked whole, stems thinly chopped

Instructions

First preparing the mayonnaise. Melt the butter in one medium saucepan, add the outer salad greens, cover and wilt for approximately a minute, mixing a couple times, until they’ve wilted. Pour the mixture into a jug of a immersion processor, add the nuts and whole egg, then blend until creamy. If needed, add more nuts to achieve a mayonnaise-like texture. Keep in an airtight jar in the fridge for as long as 3 days.

For assemble the salad, drizzle each gem portion with olive oil and lemon juice, then season generously. Coat with one tight pattern of the green emulsion, then top with the herbs. Arrange on 2 dishes and enjoy immediately.