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Inspired by a popular New York restaurant, the groundbreaking technique turns typically wasted outer lettuce greens into an luxurious green “mayonnaise”. It’s an smart way to minimize kitchen waste while making a condiment delicious and adaptable.

Why Use External Lettuce Greens?

These external greens are nature’s natural wrapping, shielding the delicate inside lettuce. Although composting vegetable scraps is one basic zero-waste habit, finding creative applications for these parts is even more impactful. Turning surplus ingredients into fertile compost avoids dump buildup, where it may release greenhouse gases, which is a potent environmental issue.

It’s rather innovative when you think over it: food rots and transforms into that ideal soil to nourish more crops, thereby completing the loop and honoring nature’s process of growth.

Yet, given more than 30% extra produce getting produced than needed, consuming valuable ingredients wisely is essential. Reducing waste not only saves money but also promotes the more eco-friendly lifestyle.

The Herb-Infused Emulsion Recipe

This versatile formula functions with any type of lettuce and nuts. Through incorporating a entire egg, you eliminate any need to use up an extra egg white. This result is an creamy, rich sauce that works beautifully with salads, grilled vegetables, seared poultry, noodles, or rice.

Serves two

For the Green “Mayonnaise” (Makes approximately 200g)

• 100g unsalted butter
• 50g external lettuce leaves from 2 romaine or butter lettuce, rinsed and thoroughly dried
• 20g shelled roasted nuts – white seeds such as pine nuts assist keep a bright green, but any nuts can work
• 1 small whole egg

To Make the Side

• 2 little gem lettuces, split lengthways
• Extra-virgin olive oil, as needed
• Fresh lime juice or white-wine vinegar, as desired
• One small bunch soft greens (such as chervil), sprigs picked intact, stems thinly chopped

Instructions

First preparing the mayonnaise. Heat the butter in a small saucepan, toss in the external lettuce greens, cover and wilt for about 60 seconds, stirring once or twice, till they’ve softened. Transfer this contents into the jug of an immersion processor, include the pistachios and egg, then process until smooth. As necessary, incorporate extra nuts to achieve a thick consistency. Keep in an airtight jar in the fridge for as long as three days.

For assemble the salad, drizzle each lettuce half with olive oil and lemon juice, then salt liberally. Dress with a tight pattern of the herb emulsion, then scatter with the greens. Arrange on 2 dishes and enjoy right away.