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Drawing from a popular NYC eatery, this innovative method transforms often-discarded outer lettuce greens into an smooth herbaceous “mayonnaise”. It’s an brilliant approach to cut down on leftovers while producing something flavorful and flexible.

The Reason Use Outer Salad Leaves?

These outer greens serve as the plant’s natural wrapping, shielding the delicate inside lettuce. Although recycling produce scraps is one fundamental zero-waste practice, discovering creative applications for these parts is additionally impactful. Turning surplus food into rich soil prevents dump buildup, where they can emit greenhouse gases, a powerful climate issue.

It’s quite radical when you think over it: food decomposes and becomes the ideal growing medium to feed more plants, thereby completing the cycle and honoring the process of life.

However, given over thirty percent surplus produce getting produced than required, consuming valuable ingredients wisely is crucial. Reducing leftovers not only conserves money but also promotes the more sustainable lifestyle.

The Herb-Infused “Mayonnaise” Recipe

The adaptable recipe works with whatever variety of lettuce and seeds. By using a entire egg, one eliminate the hassle to use up an leftover egg white. The outcome is a smooth, rich sauce that pairs beautifully with greens, grilled veggies, grilled poultry, pasta, or rice.

Yields 2

To Make the Herb “Mayonnaise” (Makes about 200g)

• 100 grams butter
• 50 grams external lettuce leaves of 2 little gems, rinsed and dried
• 20 grams peeled roasted nuts – white seeds such as blanched almonds assist maintain the bright color, but whatever seeds will work
• One small whole egg

For the Salad

• Two romaine or butter lettuces, halved lengthways
• Extra-virgin oil, to taste
• Fresh lime juice or white-wine vinegar, as desired
• One generous bunch fresh herbs (like dill), leaves left intact, stems finely chopped

Instructions

Begin by making the emulsion. Melt the butter in a small pot, toss in the outer lettuce greens, cover and cook for about a minute, mixing a couple times, until they have softened. Transfer this mixture into the jug of an stick processor, add the pistachios and whole egg, then process till smooth. As necessary, add more nuts to achieve a thick texture. Keep in an airtight jar in the refrigerator for as long as 3 days.

To prepare the salad, sprinkle each lettuce half with oil and lemon juice, then season liberally. Dress with one tight pattern of the herb mayonnaise, then top with the herbs. Arrange on two plates and enjoy right away.