🔗 Share this article

Inspired by a popular NYC restaurant, this creative method transforms typically wasted outer lettuce leaves into a smooth herbaceous “mayonnaise”. This is a smart approach to reduce food waste while producing a condiment delicious and versatile.

Why Use Outer Salad Leaves?

Those external greens serve as nature’s natural wrapping, guarding the delicate inner lettuce. Although recycling vegetable trimmings is one basic zero-waste practice, finding creative applications for these parts is even more beneficial. Converting excess food into rich compost prevents dump buildup, where they may release greenhouse gases, which is a powerful environmental issue.

This is quite innovative when you consider about it: food decomposes and transforms into the perfect growing medium to feed more crops, thus closing this cycle and respecting the cycle of life.

However, with more than thirty percent surplus food getting made compared to required, using valuable resources wisely is crucial. Reducing waste not only saves money but also promotes the increasingly sustainable way of living.

The Herb-Infused “Mayonnaise” Recipe

This versatile recipe works with whatever variety of salad greens and seeds. By using one entire egg, one avoid any hassle to repurpose the extra white. The result is an smooth, nutty dressing that works perfectly with salads, grilled veggies, grilled chicken, noodles, or grains.

Serves 2

To Make the Herb Emulsion (Yields approximately 200 grams)

• 100 grams unsalted butter
• 50 grams outer lettuce leaves from 2 romaine or butter lettuce, washed and thoroughly dried
• 20g peeled salted nuts – light-colored seeds like pine nuts assist maintain the vivid green, but any nuts will work
• 1 medium entire egg

To Make the Salad

• 2 romaine or butter lettuces, split longwise
• Extra-virgin oil, to taste
• Fresh lime juice or white-wine vinegar, as desired
• One generous handful fresh herbs (like dill), sprigs left intact, stems thinly chopped

Instructions

First preparing the emulsion. Heat the butter in a small pot, toss in the external lettuce greens, cover and wilt for about a minute, stirring a couple times, until they’ve wilted. Transfer the contents into the container of a stick processor, add the pistachios and whole egg, then process until creamy. If needed, add extra nuts to get a mayonnaise-like consistency. Store in a sealed container in the refrigerator for up to three days.

For prepare the dish, sprinkle each gem half with olive oil and lemon juice, then season liberally. Coat with a tight drizzle of the green mayonnaise, then top with the herbs. Place on two dishes and enjoy right away.