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Drawing from a well-known NYC restaurant, the creative technique converts typically wasted outer lettuce greens into a smooth herbaceous “mayonnaise”. It’s an ingenious approach to minimize kitchen waste while creating something flavorful and flexible.

Why Repurpose Outer Lettuce Greens?

These external leaves serve as the plant’s protective wrapping, guarding the tender inside leaves. Although recycling vegetable trimmings is a basic sustainable habit, finding new applications for these parts is even more beneficial. Turning surplus ingredients into fertile soil avoids dump buildup, where it may emit methane, a potent climate concern.

It’s rather radical when you think over it: food rots and transforms into that perfect growing medium to feed more crops, thereby closing this cycle and respecting the cycle of life.

However, given over 30% surplus produce being produced compared to needed, using valuable ingredients efficiently becomes essential. Minimizing waste not only conserves cash but also promotes a more eco-friendly way of living.

The Herb-Infused “Mayonnaise” Method

The adaptable recipe works with whatever variety of lettuce and nuts. Through incorporating a entire egg, one eliminate the hassle to repurpose an extra white. The result is a smooth, rich dressing that pairs perfectly with greens, roasted veggies, grilled chicken, pasta, or rice.

Serves 2

To Make the Herb “Mayonnaise” (Yields approximately 200g)

• 100g butter
• 50 grams external lettuce greens of 2 romaine or butter lettuce, washed and thoroughly dried
• 20 grams peeled roasted pistachios – light-colored seeds such as blanched almonds help maintain a bright color, though any seeds can work
• 1 medium whole egg

For the Side

• Two little gem lettuces, halved lengthways
• Cold-pressed olive oil, to taste
• Fresh lime juice or apple cider vinegar, to taste
• 1 small handful fresh herbs (such as parsley), sprigs picked intact, stems thinly minced

Steps

First making the mayonnaise. Melt the butter in a small saucepan, toss in the outer salad leaves, place a lid and cook for approximately 60 seconds, stirring a couple times, until they have wilted. Pour the mixture into a jug of a stick blender, add the pistachios and egg, then process until smooth. If needed, add extra seeds to achieve a mayonnaise-like texture. Keep in an sealed container in the fridge for up to 3 days.

For prepare the dish, drizzle each lettuce half with olive oil and lemon juice, then salt generously. Dress with a zigzag drizzle of the green mayonnaise, then top with the greens. Arrange on 2 plates and serve right away.