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Inspired by a popular New York eatery, this groundbreaking method converts usually thrown-out external salad leaves into an smooth green “mayonnaise”. It’s an ingenious approach to minimize leftovers while making something delicious and flexible.

The Reason Use External Lettuce Leaves?

These external leaves are nature’s natural packaging, guarding the delicate inside lettuce. Although recycling vegetable trimmings is a fundamental zero-waste habit, finding creative uses for these parts is even more beneficial. Turning surplus ingredients into rich compost prevents landfill buildup, where they may emit methane, a potent environmental issue.

This is rather radical when you think about it: food decomposes and transforms into the perfect soil to nourish further plants, thereby closing this loop and honoring nature’s process of growth.

Yet, with over thirty percent surplus produce getting produced than needed, using valuable resources efficiently is essential. Reducing leftovers not only saves cash but also supports a more sustainable lifestyle.

This Herb-Infused “Mayonnaise” Method

The adaptable formula works with whatever variety of salad greens and seeds. Through incorporating a entire egg, you avoid any need to repurpose the extra egg white. This result is an creamy, nutty dressing that works perfectly with greens, grilled veggies, grilled poultry, pasta, or rice.

Serves 2

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

• 100g butter
• 50 grams outer lettuce leaves from 2 little gems, washed and dried
• 20g peeled salted nuts – white nuts such as pine nuts help maintain the bright color, though whatever nuts can do
• One small whole egg

For the Side

• Two little gem heads, split longwise
• Extra-virgin oil, to taste
• Lemon juice or apple cider vinegar, to taste
• 1 small handful soft herbs (such as parsley), leaves left whole, stalks finely chopped

Steps

First making the emulsion. Heat the butter in a medium pot, toss in the outer lettuce greens, place a lid and wilt for approximately 60 seconds, mixing once or twice, until they have wilted. Transfer this mixture into a jug of a immersion blender, add the nuts and egg, then blend until creamy. If needed, add more nuts to achieve a mayonnaise-like texture. Keep in a airtight jar in the fridge for up to 3 days.

For prepare the salad, sprinkle each lettuce half with oil and lemon juice, then salt liberally. Dress with one tight pattern of the green emulsion, then scatter with the herbs. Arrange on 2 plates and serve immediately.