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Drawing from a popular NYC eatery, this innovative technique turns usually thrown-out external lettuce greens into an smooth green “mayonnaise”. It’s a ingenious way to reduce leftovers while making something tasty and adaptable.

The Reason Repurpose External Salad Greens?

These outer greens are the plant’s protective wrapping, guarding the delicate inside lettuce. While composting produce scraps is a basic zero-waste practice, finding creative uses for these parts is even more beneficial. Turning excess ingredients into fertile compost prevents dump buildup, where they may emit methane, a potent environmental concern.

It’s quite radical when you think about it: food decomposes and becomes that perfect soil to nourish further crops, thus completing the loop and honoring the cycle of life.

Yet, with over thirty percent surplus food being made compared to required, consuming valuable ingredients efficiently is essential. Reducing leftovers not only saves cash but also supports the increasingly sustainable way of living.

The Herb-Infused “Mayonnaise” Recipe

This versatile formula functions with whatever variety of lettuce and seeds. Through using one entire egg, one avoid the need to repurpose the leftover egg white. This outcome is an creamy, nutty dressing that pairs perfectly with salads, roasted vegetables, grilled poultry, noodles, or rice.

Serves 2

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

• 100 grams butter
• 50g outer lettuce leaves from two little gems, rinsed and dried
• 20g shelled roasted pistachios – white seeds such as pine nuts assist keep a bright color, though whatever nuts can do
• 1 medium entire egg

For the Side

• Two little gem lettuces, halved longwise
• Extra-virgin oil, to taste
• Lemon juice or white-wine vinegar, as desired
• 1 small bunch fresh greens (like dill), sprigs left whole, stalks thinly minced

Instructions

First making the mayonnaise. Melt the fat in a small pot, add the external lettuce greens, place a lid and wilt for about 60 seconds, mixing a couple times, until they’ve softened. Pour this mixture into the container of an immersion blender, include the nuts and whole egg, then blend until creamy. If needed, incorporate more nuts to get the mayonnaise-like consistency. Keep in a sealed jar in the refrigerator for as long as three days.

For assemble the dish, drizzle each lettuce portion with oil and lemon juice, then salt generously. Coat with one zigzag drizzle of the green mayonnaise, then scatter with the herbs. Place on two dishes and serve immediately.