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Modeled after a popular New York eatery, the groundbreaking technique turns typically wasted outer lettuce leaves into an velvety green “mayonnaise”. This is an ingenious approach to reduce leftovers while creating something tasty and adaptable.

The Reason Use Outer Lettuce Greens?

Those external greens serve as nature’s natural packaging, shielding the tender inner leaves. Although recycling produce trimmings is one fundamental zero-waste habit, finding creative uses for these parts is even more impactful. Converting surplus ingredients into rich compost avoids landfill accumulation, where it may release methane, which is a powerful climate concern.

It’s rather innovative when you consider over it: food decomposes and transforms into the perfect growing medium to nourish further plants, thereby closing the cycle and honoring nature’s process of growth.

However, given more than 30% extra food being made compared to needed, using valuable resources efficiently becomes crucial. Reducing leftovers not only conserves cash but also supports the increasingly eco-friendly lifestyle.

This Green “Mayonnaise” Method

This versatile formula works with any variety of lettuce and seeds. Through incorporating one whole egg, one eliminate any hassle to use up an leftover white. The outcome is a smooth, nutty dressing that works perfectly with greens, grilled vegetables, grilled chicken, noodles, or grains.

Yields 2

To Make the Herb Emulsion (Yields approximately 200g)

• 100g butter
• 50 grams external lettuce leaves from 2 little gems, washed and thoroughly dried
• 20g peeled roasted nuts – light-colored nuts like blanched almonds assist keep a vivid green, but any seeds will work
• One small entire egg

For the Side

• Two romaine or butter lettuces, halved longwise
• Extra-virgin olive oil, to taste
• Lemon juice or apple cider vinegar, as desired
• One generous bunch soft herbs (such as parsley), sprigs left intact, stalks finely minced

Steps

First making the mayonnaise. Melt the fat in one medium pot, add the outer lettuce greens, cover and cook for approximately 60 seconds, stirring a couple times, till they’ve softened. Transfer the mixture into the jug of an immersion processor, include the nuts and egg, then process till smooth. If needed, incorporate extra nuts to get the thick texture. Keep in a sealed jar in the refrigerator for as long as 3 days.

For prepare the salad, drizzle each lettuce half with oil and lemon juice, then season liberally. Dress with a zigzag drizzle of the green emulsion, then scatter with the herbs. Place on two dishes and enjoy right away.