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Inspired by an acclaimed New York restaurant, this innovative method turns usually thrown-out external lettuce leaves into an luxurious green “mayonnaise”. This is an ingenious way to cut down on kitchen waste while creating a condiment flavorful and versatile.

Why Use Outer Lettuce Greens?

These outer leaves are the plant’s protective packaging, shielding the tender inner lettuce. Although recycling vegetable trimmings is one fundamental zero-waste habit, finding new uses for these parts is even more impactful. Turning excess ingredients into rich soil prevents dump accumulation, where they may release methane, which is a potent climate issue.

This is rather radical when you think about it: produce decomposes and transforms into the perfect soil to feed more plants, thus completing the loop and respecting the process of growth.

Yet, given more than 30% surplus produce getting produced compared to needed, consuming valuable ingredients efficiently becomes crucial. Minimizing waste not only saves cash but also promotes the increasingly eco-friendly way of living.

This Herb-Infused “Mayonnaise” Method

The adaptable formula works with any type of salad greens and seeds. Through incorporating one entire egg, one eliminate any hassle to use up an extra white. This outcome is a creamy, nutty dressing that works perfectly with greens, roasted vegetables, grilled chicken, pasta, or grains.

Yields two

For the Green Emulsion (Yields about 200 grams)

• 100 grams unsalted butter
• 50 grams outer salad greens from two romaine or butter lettuce, rinsed and thoroughly dried
• 20 grams shelled salted nuts – white seeds such as blanched almonds assist maintain the vivid color, though whatever nuts will work
• One medium entire egg

To Make the Salad

• 2 little gem heads, split lengthways
• Cold-pressed oil, to taste
• Fresh lime juice or white-wine vinegar, to taste
• One small bunch fresh herbs (such as parsley), sprigs left whole, stems finely chopped

Steps

First making the emulsion. Melt the butter in one medium pot, add the external salad greens, cover and wilt for about 60 seconds, mixing a couple times, until they’ve wilted. Pour the contents into a container of an stick processor, add the nuts and egg, then blend till creamy. If needed, add more nuts to achieve a mayonnaise-like consistency. Keep in a airtight jar in the refrigerator for up to 3 days.

To assemble the dish, sprinkle each lettuce portion with olive oil and lemon juice, then season liberally. Coat with a zigzag pattern of the herb emulsion, then top with the greens. Arrange on two plates and enjoy immediately.