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Inspired by a well-known New York restaurant, the groundbreaking method transforms usually thrown-out outer lettuce leaves into a velvety green “mayonnaise”. It’s a smart approach to cut down on food waste while making a condiment tasty and versatile.

Why Repurpose External Salad Leaves?

Those external greens serve as the plant’s protective wrapping, shielding the tender inside lettuce. While composting produce trimmings is a basic sustainable practice, discovering creative applications for these parts is additionally beneficial. Converting excess ingredients into rich compost avoids dump buildup, where it can emit greenhouse gases, a powerful environmental issue.

It’s rather radical when you consider over it: produce decomposes and transforms into the ideal soil to feed further plants, thus closing this cycle and honoring the cycle of growth.

Yet, given over 30% extra food being produced compared to needed, consuming precious resources efficiently is crucial. Minimizing leftovers not only saves cash but also supports the increasingly eco-friendly lifestyle.

The Herb-Infused “Mayonnaise” Method

The versatile recipe works with any variety of salad greens and seeds. Through using one entire egg, one eliminate the hassle to repurpose an leftover white. The outcome is a creamy, rich dressing that works beautifully with salads, grilled veggies, grilled poultry, pasta, or rice.

Yields two

For the Herb Emulsion (Makes about 200 grams)

• 100 grams unsalted butter
• 50g outer salad greens of two little gems, washed and dried
• 20 grams peeled roasted pistachios – light-colored nuts like cashews assist keep the vivid green, but any seeds can work
• 1 medium whole egg

For the Side

• 2 romaine or butter heads, halved lengthways
• Extra-virgin olive oil, to taste
• Fresh lime juice or white-wine vinegar, as desired
• 1 small handful soft herbs (like parsley), sprigs picked intact, stems thinly chopped

Instructions

First making the emulsion. Melt the fat in a small saucepan, toss in the outer salad greens, place a lid and wilt for about a minute, stirring once or twice, till they have softened. Transfer this mixture into the container of an stick blender, add the nuts and egg, then blend till creamy. If needed, add extra seeds to get the thick consistency. Store in an sealed container in the fridge for as long as 3 days.

For assemble the dish, sprinkle each lettuce portion with olive oil and acid, then season liberally. Dress with one zigzag drizzle of the herb mayonnaise, then top with the greens. Place on 2 plates and enjoy immediately.