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Inspired by an acclaimed NYC eatery, the innovative method transforms typically wasted external lettuce greens into a smooth green “mayonnaise”. It’s an brilliant way to reduce food waste while producing a condiment tasty and flexible.

Why Use External Lettuce Leaves?

These outer greens serve as nature’s protective packaging, guarding the tender inner leaves. Although recycling produce trimmings is a basic zero-waste habit, finding new applications for these parts is even more beneficial. Turning surplus ingredients into rich compost prevents landfill accumulation, where they can emit methane, which is a powerful climate issue.

It’s rather innovative when you think over it: produce decomposes and becomes that perfect soil to feed more crops, thereby closing the loop and respecting the process of growth.

However, given more than thirty percent surplus produce getting made compared to needed, consuming precious ingredients efficiently becomes crucial. Reducing leftovers not only saves money but also promotes a increasingly eco-friendly way of living.

This Green “Mayonnaise” Method

This adaptable formula functions with any variety of salad greens and nuts. Through incorporating a whole egg, one eliminate the hassle to use up the leftover egg white. The result is an creamy, rich sauce that pairs perfectly with greens, roasted vegetables, grilled chicken, noodles, or rice.

Serves two

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

• 100g unsalted butter
• 50 grams outer salad greens from 2 romaine or butter lettuce, washed and thoroughly dried
• 20 grams shelled salted nuts – white nuts like blanched almonds assist maintain the vivid color, though whatever seeds will do
• One small entire egg

For the Side

• 2 little gem heads, halved lengthways
• Extra-virgin oil, as needed
• Fresh lime juice or apple cider vinegar, to taste
• One generous handful fresh greens (like parsley), leaves picked whole, stalks thinly chopped

Steps

First making the mayonnaise. Melt the butter in a medium saucepan, toss in the external salad leaves, place a lid and wilt for about 60 seconds, mixing once or twice, till they have softened. Pour this mixture into the jug of a stick blender, include the nuts and egg, then blend until creamy. If needed, incorporate more nuts to achieve the thick texture. Store in a airtight jar in the fridge for up to three days.

For assemble the dish, drizzle each lettuce portion with oil and acid, then salt generously. Coat with a zigzag drizzle of the green mayonnaise, then top with the greens. Arrange on 2 dishes and enjoy right away.