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Inspired by an acclaimed NYC eatery, this groundbreaking technique converts typically wasted outer salad leaves into a smooth green “mayonnaise”. It’s a brilliant way to reduce leftovers while creating a condiment flavorful and adaptable.

Why Repurpose External Lettuce Leaves?

These external greens serve as nature’s natural packaging, shielding the delicate inside lettuce. Although recycling produce scraps is one fundamental zero-waste practice, discovering new uses for them is even more beneficial. Turning excess ingredients into rich soil avoids landfill accumulation, where they may release methane, which is a potent climate concern.

It’s quite innovative when you consider about it: food decomposes and becomes that ideal growing medium to nourish more plants, thereby closing this cycle and honoring the process of growth.

However, with more than thirty percent surplus produce getting produced compared to needed, consuming precious resources efficiently is essential. Minimizing leftovers not only conserves money but also promotes the more sustainable way of living.

The Herb-Infused “Mayonnaise” Method

This adaptable formula functions with any variety of salad greens and seeds. By using a whole egg, one avoid the hassle to repurpose the leftover white. The outcome is an smooth, rich dressing that pairs perfectly with salads, grilled veggies, grilled chicken, pasta, or grains.

Serves 2

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

• 100 grams butter
• 50 grams outer lettuce leaves from two little gems, washed and dried
• 20 grams peeled salted nuts – white nuts like pine nuts assist maintain the vivid green, but any seeds will do
• 1 medium entire egg

To Make the Side

• 2 little gem lettuces, split longwise
• Extra-virgin oil, as needed
• Lemon juice or white-wine vinegar, as desired
• One small bunch fresh herbs (like chives), leaves picked intact, stalks finely minced

Instructions

Begin by preparing the mayonnaise. Heat the fat in one medium pot, toss in the external lettuce greens, place a lid and wilt for about a minute, mixing a couple times, until they have wilted. Transfer this contents into a container of an stick processor, include the pistachios and whole egg, then blend until smooth. If needed, incorporate extra seeds to get the thick consistency. Store in an airtight jar in the refrigerator for as long as 3 days.

To prepare the dish, drizzle each lettuce portion with oil and acid, then salt generously. Coat with a zigzag drizzle of the herb mayonnaise, then scatter with the greens. Place on 2 plates and enjoy right away.