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Inspired by a popular NYC eatery, the groundbreaking method transforms usually thrown-out outer salad leaves into an luxurious herbaceous emulsion. This is a brilliant way to minimize leftovers while producing a condiment flavorful and versatile.

Why Use External Lettuce Leaves?

These outer leaves are the plant’s protective packaging, guarding the tender inside leaves. Although recycling produce scraps is one fundamental zero-waste habit, finding new uses for them is additionally beneficial. Converting excess food into rich compost avoids dump accumulation, where it can emit greenhouse gases, which is a powerful environmental issue.

This is rather innovative when you think over it: produce decomposes and becomes the perfect growing medium to nourish further crops, thereby completing the loop and respecting nature’s process of life.

Yet, with over thirty percent extra produce getting made than required, using valuable resources efficiently is essential. Minimizing leftovers not only conserves money but also supports the more eco-friendly lifestyle.

The Green “Mayonnaise” Method

This adaptable recipe functions with whatever variety of lettuce and nuts. Through incorporating a entire egg, one eliminate the need to repurpose an leftover egg white. This result is a creamy, rich sauce that works perfectly with salads, roasted vegetables, seared chicken, noodles, or rice.

Yields 2

To Make the Green “Mayonnaise” (Yields approximately 200 grams)

• 100 grams butter
• 50 grams outer salad leaves of 2 romaine or butter lettuce, washed and dried
• 20 grams shelled roasted pistachios – light-colored nuts such as cashews help maintain a bright green, though any nuts will work
• 1 small entire egg

To Make the Side

• 2 little gem heads, halved longwise
• Cold-pressed olive oil, as needed
• Fresh lime juice or white-wine vinegar, to taste
• 1 generous handful soft greens (like chervil), sprigs left whole, stalks finely minced

Steps

First making the mayonnaise. Melt the fat in one small pot, add the outer lettuce leaves, place a lid and wilt for about 60 seconds, stirring a couple times, till they’ve wilted. Transfer this mixture into a jug of an immersion blender, add the pistachios and whole egg, then process until creamy. If needed, incorporate extra nuts to achieve the mayonnaise-like texture. Store in a sealed container in the refrigerator for as long as 3 days.

To assemble the salad, drizzle each gem portion with olive oil and lemon juice, then season liberally. Dress with one tight drizzle of the herb emulsion, then top with the herbs. Place on two plates and enjoy immediately.