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Drawing from a well-known NYC restaurant, this innovative technique transforms often-discarded outer lettuce leaves into a smooth green “mayonnaise”. This is an brilliant way to minimize leftovers while making something flavorful and adaptable.

The Reason Use Outer Lettuce Leaves?

These external leaves are nature’s protective packaging, guarding the tender inner lettuce. Although recycling produce trimmings is a basic zero-waste practice, discovering creative uses for them is additionally beneficial. Converting surplus food into fertile compost prevents landfill buildup, where they can release greenhouse gases, a potent climate issue.

This is rather innovative if you consider about it: food rots and transforms into the perfect soil to feed more plants, thereby completing this cycle and respecting the cycle of life.

Yet, with over 30% extra produce being produced compared to required, consuming precious ingredients wisely is crucial. Reducing leftovers not only saves cash but also supports the increasingly sustainable way of living.

This Herb-Infused “Mayonnaise” Recipe

This adaptable formula works with whatever type of lettuce and seeds. By using one whole egg, you avoid the hassle to repurpose an extra egg white. This result is an creamy, rich dressing that pairs perfectly with salads, grilled veggies, seared chicken, pasta, or rice.

Yields two

For the Herb “Mayonnaise” (Yields about 200g)

• 100g butter
• 50 grams external salad leaves of two romaine or butter lettuce, rinsed and dried
• 20 grams peeled salted pistachios – white seeds like cashews help keep the bright green, though any seeds will do
• One small whole egg

For the Salad

• 2 romaine or butter heads, split longwise
• Extra-virgin olive oil, to taste
• Fresh lime juice or white-wine vinegar, to taste
• One generous handful fresh herbs (such as parsley), leaves left whole, stems finely minced

Instructions

First making the mayonnaise. Melt the fat in one small pot, add the external salad leaves, place a lid and wilt for about a minute, mixing a couple times, till they’ve softened. Pour this contents into the container of a stick processor, include the pistachios and whole egg, then process till creamy. If needed, add extra seeds to get the mayonnaise-like texture. Keep in a airtight container in the fridge for up to 3 days.

To assemble the salad, sprinkle each lettuce half with oil and lemon juice, then season liberally. Dress with one zigzag pattern of the herb emulsion, then scatter with the herbs. Arrange on two dishes and serve right away.