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Modeled after an acclaimed NYC eatery, this creative technique transforms typically wasted external lettuce leaves into a smooth herbaceous “mayonnaise”. It’s a ingenious way to cut down on food waste while making something delicious and flexible.

The Reason Use Outer Lettuce Greens?

These outer leaves serve as the plant’s protective packaging, shielding the delicate inside leaves. Although recycling vegetable trimmings is one fundamental zero-waste practice, finding creative uses for them is even more beneficial. Turning surplus food into rich compost prevents landfill accumulation, where it can release greenhouse gases, a powerful climate issue.

This is quite innovative if you think over it: produce rots and becomes that ideal soil to feed more plants, thereby closing the loop and respecting the cycle of life.

However, given more than thirty percent surplus food getting made than needed, consuming precious ingredients wisely becomes essential. Minimizing waste not only conserves money but also promotes the more sustainable way of living.

The Herb-Infused “Mayonnaise” Method

This adaptable recipe works with any type of salad greens and nuts. By incorporating one whole egg, one eliminate the need to use up an extra white. This result is an creamy, nutty dressing that works perfectly with greens, roasted vegetables, grilled chicken, pasta, or rice.

Yields 2

For the Herb Emulsion (Yields about 200g)

• 100 grams butter
• 50g external lettuce greens from 2 romaine or butter lettuce, washed and thoroughly dried
• 20 grams peeled salted nuts – white seeds like blanched almonds assist maintain a bright color, though whatever nuts will do
• One small entire egg

To Make the Side

• Two romaine or butter lettuces, halved longwise
• Extra-virgin olive oil, to taste
• Fresh lime juice or white-wine vinegar, as desired
• 1 small bunch soft herbs (like chervil), sprigs picked intact, stems finely minced

Steps

First preparing the emulsion. Melt the butter in a medium pot, toss in the outer salad greens, place a lid and cook for about 60 seconds, stirring once or twice, till they have softened. Transfer this mixture into a jug of an immersion processor, add the pistachios and whole egg, then process till creamy. As necessary, incorporate more nuts to get a thick texture. Keep in an sealed container in the fridge for as long as three days.

To prepare the salad, drizzle each gem half with olive oil and acid, then salt generously. Dress with one zigzag drizzle of the herb mayonnaise, then top with the greens. Place on 2 dishes and enjoy right away.