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Inspired by a popular NYC eatery, the innovative method converts usually thrown-out external lettuce leaves into a luxurious herbaceous “mayonnaise”. It’s an brilliant way to reduce kitchen waste while producing a condiment flavorful and flexible.

The Reason Repurpose Outer Lettuce Leaves?

Those external leaves are the plant’s protective wrapping, shielding the delicate inside lettuce. Although composting vegetable trimmings is one basic sustainable habit, discovering creative uses for these parts is additionally impactful. Turning excess food into rich compost prevents dump buildup, where they may emit greenhouse gases, a potent environmental issue.

This is quite radical if you think over it: produce decomposes and becomes that ideal growing medium to nourish further crops, thus completing this cycle and respecting nature’s cycle of growth.

Yet, with over 30% surplus food being produced compared to needed, using precious ingredients wisely becomes essential. Reducing waste not only saves money but also supports the more sustainable way of living.

The Green Emulsion Recipe

The versatile recipe works with whatever variety of lettuce and nuts. By incorporating one whole egg, you eliminate the hassle to use up the leftover white. This result is an creamy, nutty dressing that pairs perfectly with greens, grilled vegetables, seared poultry, noodles, or grains.

Yields two

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

• 100g unsalted butter
• 50 grams outer lettuce leaves of 2 romaine or butter lettuce, rinsed and thoroughly dried
• 20 grams shelled salted nuts – white nuts like pine nuts help keep a vivid color, but any nuts will do
• One medium entire egg

To Make the Salad

• Two little gem lettuces, halved lengthways
• Extra-virgin olive oil, to taste
• Fresh lime juice or white-wine vinegar, as desired
• One generous handful fresh greens (like chives), sprigs left intact, stems finely minced

Instructions

Begin by preparing the emulsion. Heat the butter in one small saucepan, add the external lettuce greens, place a lid and wilt for about a minute, mixing a couple times, until they’ve softened. Transfer the contents into a jug of a immersion blender, include the nuts and whole egg, then process till smooth. If needed, add more nuts to achieve the mayonnaise-like texture. Store in an sealed jar in the refrigerator for up to 3 days.

To prepare the salad, sprinkle each gem portion with olive oil and lemon juice, then season liberally. Coat with one zigzag pattern of the herb mayonnaise, then scatter with the herbs. Place on 2 dishes and enjoy right away.