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Inspired by a well-known New York eatery, the groundbreaking technique converts often-discarded external salad leaves into an smooth herbaceous “mayonnaise”. It’s an brilliant approach to cut down on food waste while producing a condiment delicious and versatile.

The Reason Repurpose External Lettuce Leaves?

These outer leaves serve as nature’s protective packaging, guarding the delicate inner leaves. While recycling produce trimmings is one fundamental zero-waste habit, discovering new uses for them is additionally beneficial. Turning excess ingredients into rich compost prevents dump buildup, where it can release greenhouse gases, which is a potent environmental concern.

It’s rather innovative when you consider about it: produce decomposes and becomes the perfect soil to nourish further plants, thereby closing this cycle and respecting nature’s process of growth.

Yet, given over thirty percent surplus food being made than required, using valuable resources wisely becomes crucial. Reducing waste not only saves cash but also supports a more sustainable way of living.

This Herb-Infused “Mayonnaise” Method

The versatile formula functions with any variety of lettuce and seeds. By using one entire egg, one eliminate the need to use up an extra egg white. This outcome is a creamy, nutty sauce that works beautifully with greens, grilled veggies, seared poultry, noodles, or rice.

Yields 2

To Make the Green “Mayonnaise” (Yields about 200 grams)

• 100 grams unsalted butter
• 50 grams external lettuce greens of 2 little gems, washed and dried
• 20 grams peeled roasted nuts – light-colored seeds such as pine nuts help keep the bright green, but whatever seeds will work
• 1 medium entire egg

For the Side

• Two romaine or butter heads, halved longwise
• Extra-virgin oil, to taste
• Lemon juice or apple cider vinegar, as desired
• One small bunch fresh herbs (such as chervil), leaves left intact, stems thinly chopped

Instructions

First preparing the mayonnaise. Melt the butter in a medium saucepan, add the outer salad leaves, place a lid and wilt for approximately a minute, stirring a couple times, until they’ve wilted. Pour the mixture into the jug of a immersion blender, add the pistachios and egg, then process until creamy. As necessary, add extra nuts to achieve a mayonnaise-like texture. Keep in a airtight jar in the fridge for as long as three days.

For prepare the dish, sprinkle each lettuce half with olive oil and lemon juice, then salt generously. Dress with a tight pattern of the herb emulsion, then scatter with the herbs. Arrange on 2 dishes and serve right away.