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Inspired by a well-known NYC eatery, this groundbreaking technique turns typically wasted external lettuce leaves into a velvety herbaceous “mayonnaise”. This is an smart way to reduce leftovers while producing something delicious and versatile.

The Reason Repurpose External Lettuce Greens?

Those external leaves are the plant’s protective wrapping, shielding the delicate inner leaves. While composting vegetable scraps is a fundamental zero-waste practice, discovering creative uses for them is additionally impactful. Turning excess food into rich compost avoids dump accumulation, where it may emit greenhouse gases, a powerful climate issue.

It’s quite innovative when you think over it: food rots and becomes the ideal soil to nourish more crops, thus completing this loop and respecting nature’s cycle of life.

However, with over 30% surplus food getting made compared to needed, consuming valuable ingredients wisely is crucial. Minimizing waste not only conserves money but also supports the more eco-friendly way of living.

The Herb-Infused “Mayonnaise” Method

This adaptable recipe functions with whatever variety of lettuce and nuts. By incorporating a whole egg, you eliminate any need to use up the extra egg white. This outcome is an smooth, nutty sauce that works beautifully with greens, roasted vegetables, grilled chicken, noodles, or rice.

Serves 2

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

• 100g butter
• 50g external salad leaves of 2 little gems, rinsed and thoroughly dried
• 20 grams shelled roasted pistachios – light-colored seeds like cashews help keep a vivid green, but any seeds will work
• 1 medium entire egg

To Make the Side

• Two romaine or butter heads, halved lengthways
• Cold-pressed oil, as needed
• Fresh lime juice or white-wine vinegar, as desired
• One generous handful soft greens (such as parsley), leaves left whole, stalks thinly minced

Instructions

First preparing the emulsion. Melt the butter in one small pot, toss in the external lettuce greens, cover and cook for about a minute, stirring once or twice, till they’ve wilted. Transfer the contents into the jug of an immersion processor, include the pistachios and whole egg, then blend till smooth. As necessary, add more nuts to achieve a thick texture. Store in a airtight container in the fridge for as long as 3 days.

To assemble the dish, sprinkle each gem half with oil and lemon juice, then season generously. Dress with one tight pattern of the green mayonnaise, then top with the herbs. Arrange on two plates and enjoy immediately.