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Drawing from an acclaimed NYC eatery, this groundbreaking method converts typically wasted outer lettuce greens into a smooth green “mayonnaise”. It’s a smart approach to cut down on food waste while producing a condiment flavorful and flexible.

The Reason Use Outer Salad Leaves?

These external leaves serve as nature’s protective wrapping, guarding the tender inside leaves. Although recycling vegetable scraps is a fundamental sustainable habit, finding creative uses for these parts is additionally impactful. Converting surplus food into fertile soil prevents landfill buildup, where they can release greenhouse gases, a potent environmental concern.

This is quite radical if you think over it: food rots and transforms into the ideal soil to nourish more crops, thus closing the loop and honoring the cycle of life.

Yet, with over thirty percent extra produce getting produced compared to required, consuming precious ingredients efficiently becomes crucial. Minimizing waste not only conserves money but also promotes a more sustainable lifestyle.

The Herb-Infused Emulsion Method

This adaptable formula works with whatever variety of lettuce and seeds. By incorporating one entire egg, you avoid the need to use up the leftover white. This result is an creamy, rich sauce that pairs beautifully with greens, grilled vegetables, seared chicken, noodles, or grains.

Yields 2

For the Green Emulsion (Makes about 200 grams)

• 100 grams unsalted butter
• 50 grams outer salad leaves of 2 romaine or butter lettuce, rinsed and dried
• 20g shelled roasted pistachios – white nuts such as blanched almonds help maintain a vivid color, though any seeds can work
• One small whole egg

For the Salad

• Two little gem heads, split longwise
• Cold-pressed olive oil, as needed
• Lemon juice or white-wine vinegar, as desired
• One small handful soft greens (such as parsley), leaves picked intact, stems finely chopped

Steps

Begin by making the mayonnaise. Heat the fat in a small pot, add the outer lettuce leaves, cover and wilt for approximately a minute, stirring once or twice, until they’ve softened. Transfer this contents into the container of an stick processor, include the pistachios and egg, then blend till creamy. If needed, add more nuts to achieve the thick consistency. Store in a sealed jar in the fridge for as long as 3 days.

To assemble the salad, drizzle each lettuce portion with olive oil and lemon juice, then salt liberally. Coat with one tight drizzle of the herb mayonnaise, then scatter with the herbs. Place on two plates and serve immediately.