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Inspired by a popular NYC restaurant, the groundbreaking method converts often-discarded outer lettuce greens into an smooth herbaceous “mayonnaise”. It’s a brilliant way to reduce leftovers while making a condiment flavorful and versatile.

Why Repurpose External Salad Greens?

Those external greens are the plant’s protective wrapping, shielding the delicate inside lettuce. Although recycling vegetable scraps is one fundamental zero-waste habit, discovering new applications for them is even more beneficial. Turning surplus ingredients into fertile compost avoids dump accumulation, where they can emit greenhouse gases, which is a potent environmental issue.

It’s rather radical if you consider over it: food decomposes and transforms into that ideal soil to nourish more plants, thereby completing this loop and respecting nature’s process of life.

However, with more than thirty percent extra produce being produced compared to required, consuming valuable ingredients wisely becomes essential. Minimizing leftovers not only conserves cash but also promotes the more sustainable way of living.

This Green “Mayonnaise” Recipe

This versatile formula functions with any variety of salad greens and nuts. Through using a entire egg, you eliminate any hassle to repurpose the leftover egg white. This outcome is a creamy, nutty sauce that pairs perfectly with salads, grilled vegetables, grilled poultry, noodles, or rice.

Serves two

To Make the Green “Mayonnaise” (Makes about 200 grams)

• 100g butter
• 50g outer lettuce leaves from two romaine or butter lettuce, rinsed and dried
• 20 grams peeled roasted nuts – white nuts like blanched almonds assist maintain a bright color, but any seeds can work
• One medium whole egg

To Make the Side

• 2 little gem lettuces, halved lengthways
• Cold-pressed oil, as needed
• Fresh lime juice or apple cider vinegar, as desired
• One generous handful soft greens (like dill), sprigs left intact, stems thinly minced

Steps

First making the emulsion. Melt the butter in a medium pot, add the outer lettuce leaves, place a lid and cook for about 60 seconds, mixing once or twice, until they’ve wilted. Pour this mixture into a container of a stick blender, include the pistachios and whole egg, then blend till smooth. As necessary, incorporate extra nuts to get a thick texture. Keep in a sealed jar in the refrigerator for as long as three days.

For assemble the dish, drizzle each gem portion with olive oil and lemon juice, then salt liberally. Coat with one zigzag pattern of the herb emulsion, then scatter with the herbs. Place on 2 plates and serve immediately.