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Drawing from a popular New York restaurant, this groundbreaking method converts typically wasted external salad leaves into an smooth green “mayonnaise”. This is an ingenious way to reduce leftovers while making a condiment tasty and adaptable.

The Reason Repurpose External Lettuce Greens?

These outer greens are the plant’s protective wrapping, guarding the delicate inside lettuce. While recycling produce trimmings is a fundamental zero-waste practice, discovering creative uses for these parts is even more impactful. Turning surplus food into fertile soil avoids dump buildup, where it can emit greenhouse gases, a potent environmental issue.

It’s rather innovative when you consider about it: food rots and becomes that perfect soil to nourish more plants, thereby completing this loop and respecting nature’s process of growth.

However, with more than 30% surplus food getting made than required, consuming precious resources efficiently is crucial. Minimizing leftovers not only conserves cash but also promotes a increasingly eco-friendly way of living.

The Green “Mayonnaise” Recipe

This versatile recipe functions with any variety of lettuce and nuts. By incorporating a entire egg, you eliminate the hassle to use up the extra white. The outcome is a smooth, rich dressing that pairs perfectly with salads, grilled veggies, grilled poultry, pasta, or grains.

Serves 2

For the Herb “Mayonnaise” (Yields approximately 200g)

• 100g unsalted butter
• 50 grams outer salad greens from two romaine or butter lettuce, rinsed and thoroughly dried
• 20g peeled roasted pistachios – light-colored seeds like cashews assist keep the bright green, but whatever nuts will work
• One small entire egg

For the Salad

• Two romaine or butter lettuces, split longwise
• Cold-pressed olive oil, to taste
• Lemon juice or apple cider vinegar, to taste
• 1 generous bunch soft greens (like chives), leaves left intact, stalks finely minced

Instructions

Begin by preparing the mayonnaise. Heat the fat in a small pot, toss in the external lettuce leaves, place a lid and wilt for about a minute, stirring a couple times, until they’ve softened. Pour the contents into a jug of an immersion blender, add the nuts and egg, then process till smooth. If needed, incorporate extra nuts to achieve a thick consistency. Store in an sealed container in the fridge for as long as three days.

For prepare the dish, sprinkle each lettuce half with oil and lemon juice, then salt liberally. Coat with one tight pattern of the herb mayonnaise, then top with the herbs. Place on two dishes and serve right away.