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Drawing from an acclaimed NYC restaurant, this groundbreaking method transforms usually thrown-out outer salad greens into a smooth green “mayonnaise”. This is an smart approach to minimize food waste while creating a condiment tasty and versatile.

Why Repurpose Outer Lettuce Leaves?

These external leaves serve as the plant’s protective packaging, shielding the delicate inner leaves. While composting produce trimmings is one fundamental sustainable practice, discovering new applications for them is additionally beneficial. Turning excess ingredients into fertile soil prevents landfill buildup, where they can emit greenhouse gases, which is a potent climate concern.

This is quite radical when you think about it: food decomposes and transforms into that perfect growing medium to feed more plants, thus completing the cycle and honoring the cycle of growth.

Yet, with over thirty percent surplus food getting made than needed, consuming precious resources wisely becomes crucial. Minimizing leftovers not only saves cash but also promotes the increasingly sustainable lifestyle.

This Herb-Infused “Mayonnaise” Method

The versatile formula functions with any variety of lettuce and seeds. Through using a whole egg, one eliminate the hassle to use up the extra white. The result is a creamy, rich dressing that pairs beautifully with salads, roasted veggies, grilled chicken, noodles, or grains.

Serves 2

For the Herb Emulsion (Yields about 200g)

• 100g butter
• 50 grams outer lettuce leaves of 2 little gems, washed and dried
• 20g peeled salted pistachios – white seeds such as blanched almonds assist keep a vivid color, though any seeds can work
• 1 medium entire egg

To Make the Salad

• 2 little gem heads, halved lengthways
• Cold-pressed oil, to taste
• Fresh lime juice or white-wine vinegar, as desired
• One generous handful fresh greens (like chervil), leaves left intact, stems thinly minced

Instructions

First making the mayonnaise. Heat the fat in one medium saucepan, toss in the outer salad greens, cover and wilt for about a minute, stirring a couple times, till they have softened. Transfer the mixture into the container of an stick blender, add the pistachios and egg, then process till creamy. As necessary, incorporate extra seeds to achieve the thick consistency. Store in a airtight jar in the refrigerator for up to 3 days.

For assemble the dish, drizzle each gem portion with oil and lemon juice, then salt generously. Coat with one tight pattern of the green mayonnaise, then top with the herbs. Place on two dishes and enjoy immediately.