🔗 Share this article

Inspired by a well-known NYC eatery, this groundbreaking method transforms often-discarded external lettuce leaves into an luxurious green “mayonnaise”. It’s a brilliant way to cut down on kitchen waste while making something tasty and adaptable.

Why Repurpose Outer Salad Leaves?

These external leaves serve as the plant’s protective wrapping, shielding the delicate inside leaves. Although composting vegetable scraps is a basic zero-waste habit, discovering creative uses for these parts is additionally impactful. Turning excess food into fertile compost avoids dump buildup, where they can release methane, which is a potent environmental concern.

This is rather radical when you think about it: produce decomposes and becomes that perfect soil to feed further plants, thereby closing the loop and respecting the cycle of growth.

However, with over thirty percent extra produce being made than required, using precious ingredients wisely is essential. Reducing leftovers not only saves cash but also promotes the more eco-friendly lifestyle.

This Herb-Infused “Mayonnaise” Method

This versatile formula works with any variety of lettuce and seeds. By incorporating a entire egg, you avoid the hassle to repurpose the leftover white. The result is a creamy, nutty sauce that works perfectly with salads, roasted vegetables, seared chicken, noodles, or grains.

Serves two

To Make the Green “Mayonnaise” (Makes approximately 200 grams)

• 100g butter
• 50 grams external lettuce leaves from two little gems, washed and thoroughly dried
• 20 grams peeled salted pistachios – white nuts like blanched almonds help maintain a vivid green, though any nuts can do
• One medium entire egg

For the Side

• Two romaine or butter lettuces, split longwise
• Cold-pressed oil, to taste
• Fresh lime juice or apple cider vinegar, to taste
• One generous handful soft herbs (like chives), sprigs left whole, stems finely minced

Steps

Begin by preparing the mayonnaise. Heat the fat in one small saucepan, add the external lettuce leaves, place a lid and cook for about 60 seconds, mixing a couple times, until they’ve wilted. Transfer this contents into the jug of a stick processor, add the nuts and egg, then process till creamy. As necessary, incorporate extra seeds to achieve a mayonnaise-like texture. Store in a airtight container in the refrigerator for as long as three days.

For assemble the salad, drizzle each gem portion with olive oil and lemon juice, then salt generously. Coat with a tight drizzle of the green emulsion, then scatter with the herbs. Place on two dishes and serve immediately.