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Inspired by a popular NYC restaurant, this groundbreaking technique transforms usually thrown-out external salad greens into a luxurious herbaceous “mayonnaise”. This is a smart approach to minimize leftovers while producing a condiment tasty and flexible.

Why Repurpose Outer Lettuce Leaves?

Those external greens serve as the plant’s protective wrapping, guarding the tender inside lettuce. While composting vegetable scraps is one fundamental zero-waste habit, finding new uses for these parts is even more impactful. Turning surplus food into fertile compost prevents dump buildup, where they can emit greenhouse gases, a powerful environmental issue.

This is quite radical when you think over it: food rots and becomes that ideal soil to nourish more crops, thereby completing the loop and honoring nature’s process of growth.

Yet, given more than 30% surplus produce being produced compared to required, consuming valuable resources efficiently becomes essential. Reducing waste not only conserves money but also promotes the increasingly eco-friendly way of living.

This Herb-Infused “Mayonnaise” Method

The versatile formula functions with whatever type of lettuce and seeds. Through incorporating one whole egg, one eliminate the hassle to repurpose an extra egg white. This result is a creamy, rich dressing that works perfectly with greens, grilled vegetables, seared chicken, noodles, or grains.

Serves 2

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

• 100 grams butter
• 50g external lettuce leaves of two romaine or butter lettuce, washed and dried
• 20g peeled salted pistachios – light-colored nuts such as cashews assist keep a bright green, though whatever seeds will do
• 1 small entire egg

For the Salad

• 2 little gem lettuces, split lengthways
• Cold-pressed oil, as needed
• Fresh lime juice or white-wine vinegar, to taste
• 1 generous bunch soft greens (such as chives), leaves left whole, stalks finely minced

Steps

First preparing the mayonnaise. Heat the butter in one small pot, toss in the outer lettuce leaves, place a lid and cook for approximately a minute, stirring once or twice, till they’ve wilted. Pour this contents into a jug of a stick processor, add the pistachios and whole egg, then blend till creamy. As necessary, add extra seeds to achieve a thick consistency. Keep in an sealed jar in the fridge for up to three days.

To assemble the dish, drizzle each lettuce portion with olive oil and lemon juice, then season generously. Coat with one tight drizzle of the herb mayonnaise, then scatter with the herbs. Arrange on two dishes and enjoy right away.