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Drawing from an acclaimed NYC eatery, this innovative method turns usually thrown-out outer lettuce greens into an velvety green “mayonnaise”. This is a brilliant way to minimize leftovers while making something tasty and adaptable.

Why Use External Salad Leaves?

Those external leaves are nature’s protective wrapping, shielding the tender inside lettuce. Although composting produce trimmings is one fundamental zero-waste practice, finding new applications for them is even more impactful. Converting excess ingredients into rich soil avoids landfill buildup, where it may release greenhouse gases, which is a potent environmental concern.

It’s quite radical if you think about it: food rots and becomes the ideal growing medium to feed more crops, thereby closing the loop and honoring the cycle of life.

Yet, with more than thirty percent surplus produce getting made compared to required, using precious resources efficiently becomes crucial. Minimizing leftovers not only conserves money but also supports a more sustainable way of living.

This Herb-Infused “Mayonnaise” Recipe

The adaptable formula works with whatever type of lettuce and nuts. Through using a whole egg, you avoid the hassle to repurpose an leftover white. This outcome is a smooth, rich sauce that pairs beautifully with greens, roasted veggies, seared chicken, noodles, or grains.

Yields two

For the Herb “Mayonnaise” (Makes approximately 200 grams)

• 100g butter
• 50g outer lettuce greens from 2 little gems, washed and thoroughly dried
• 20g peeled roasted pistachios – light-colored seeds like blanched almonds assist keep a bright color, but whatever seeds can do
• 1 medium whole egg

For the Side

• Two little gem lettuces, split longwise
• Cold-pressed olive oil, to taste
• Lemon juice or apple cider vinegar, to taste
• 1 generous handful fresh greens (like parsley), leaves picked intact, stalks thinly chopped

Steps

First making the mayonnaise. Melt the butter in one medium saucepan, add the external lettuce greens, cover and wilt for about 60 seconds, mixing once or twice, till they’ve wilted. Transfer this contents into a container of a immersion blender, include the nuts and egg, then blend until smooth. If needed, incorporate more nuts to achieve a mayonnaise-like consistency. Store in a airtight container in the refrigerator for as long as three days.

For prepare the dish, drizzle each lettuce half with olive oil and lemon juice, then season liberally. Coat with one zigzag drizzle of the herb emulsion, then scatter with the herbs. Arrange on two dishes and serve immediately.