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Inspired by an acclaimed NYC eatery, this creative method converts typically wasted external lettuce leaves into an luxurious green emulsion. This is a smart way to minimize leftovers while making something delicious and versatile.

The Reason Repurpose Outer Lettuce Leaves?

These outer leaves are nature’s natural packaging, guarding the delicate inner leaves. Although recycling vegetable trimmings is a basic zero-waste practice, finding new uses for these parts is additionally impactful. Turning surplus food into rich soil avoids dump buildup, where it may emit greenhouse gases, a potent climate issue.

This is quite innovative if you consider over it: produce rots and becomes that perfect growing medium to nourish further plants, thereby completing this cycle and honoring the process of growth.

However, given over thirty percent extra produce being produced compared to required, using precious ingredients wisely becomes essential. Reducing waste not only saves cash but also supports the increasingly sustainable lifestyle.

The Herb-Infused “Mayonnaise” Method

The versatile recipe works with whatever type of lettuce and nuts. By incorporating a entire egg, you eliminate the need to use up the leftover egg white. The result is a creamy, rich sauce that pairs beautifully with greens, grilled vegetables, seared poultry, pasta, or rice.

Serves two

To Make the Herb “Mayonnaise” (Makes about 200 grams)

• 100 grams butter
• 50g outer lettuce leaves of two romaine or butter lettuce, washed and dried
• 20 grams shelled roasted pistachios – light-colored nuts like cashews help maintain a vivid color, but whatever seeds will do
• 1 small whole egg

To Make the Side

• 2 romaine or butter heads, split longwise
• Extra-virgin olive oil, as needed
• Fresh lime juice or white-wine vinegar, as desired
• One small handful fresh herbs (like dill), leaves picked whole, stalks thinly minced

Steps

First making the mayonnaise. Heat the fat in one medium pot, add the outer salad leaves, cover and wilt for about a minute, mixing once or twice, until they’ve wilted. Pour this mixture into the jug of an stick processor, include the nuts and egg, then blend till smooth. If needed, incorporate more seeds to achieve a thick consistency. Keep in a sealed jar in the fridge for as long as three days.

For assemble the salad, sprinkle each lettuce portion with oil and lemon juice, then salt generously. Dress with a tight drizzle of the green mayonnaise, then scatter with the herbs. Place on two plates and serve right away.