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Drawing from a popular New York restaurant, the innovative technique converts usually thrown-out outer lettuce greens into a velvety herbaceous “mayonnaise”. This is an ingenious approach to cut down on food waste while creating something tasty and versatile.

The Reason Repurpose External Lettuce Leaves?

These outer greens serve as the plant’s protective wrapping, shielding the tender inside leaves. Although recycling vegetable trimmings is a basic sustainable habit, finding creative uses for them is even more beneficial. Turning excess food into fertile compost prevents landfill accumulation, where they can emit greenhouse gases, which is a potent climate concern.

This is quite radical when you think over it: produce rots and transforms into the ideal soil to feed further plants, thereby closing the loop and respecting the process of life.

Yet, given over 30% surplus produce being made than required, using valuable ingredients efficiently is essential. Reducing waste not only conserves money but also promotes the more eco-friendly way of living.

The Herb-Infused “Mayonnaise” Recipe

The adaptable formula functions with whatever variety of lettuce and seeds. Through using a whole egg, you eliminate the hassle to use up the extra egg white. This result is a creamy, nutty dressing that pairs 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
• 50g external lettuce greens from two romaine or butter lettuce, washed and thoroughly dried
• 20 grams peeled roasted pistachios – white nuts such as pine nuts help keep the bright color, but whatever seeds will work
• 1 medium entire egg

For the Salad

• 2 romaine or butter heads, halved lengthways
• Extra-virgin oil, to taste
• Fresh lime juice or apple cider vinegar, as desired
• 1 generous handful soft herbs (such as chervil), sprigs picked intact, stalks thinly minced

Instructions

First preparing the emulsion. Melt the butter in one small pot, add the external lettuce leaves, cover and wilt for approximately 60 seconds, mixing once or twice, until they’ve softened. Pour the contents into a jug of a stick processor, add the nuts and whole egg, then blend till smooth. If needed, incorporate more seeds to achieve a thick consistency. Keep in a sealed jar in the fridge for as long as 3 days.

For assemble the salad, sprinkle each gem half with oil and acid, then salt liberally. Coat with a tight drizzle of the herb mayonnaise, then scatter with the greens. Place on 2 plates and enjoy right away.