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Drawing from a popular NYC restaurant, this creative technique transforms often-discarded outer lettuce leaves into an luxurious herbaceous “mayonnaise”. This is an smart approach to reduce kitchen waste while producing a condiment flavorful and flexible.

Why Repurpose External Lettuce Leaves?

These outer greens serve as the plant’s protective packaging, guarding the tender inside lettuce. While recycling produce trimmings is one fundamental sustainable habit, finding new uses for these parts is even more beneficial. Converting excess ingredients into fertile compost prevents landfill accumulation, where it may release methane, a potent climate concern.

It’s quite radical if you think over it: food rots and becomes that perfect growing medium to nourish further crops, thus closing this loop and respecting the cycle of growth.

Yet, given more than 30% surplus produce getting produced compared to needed, using precious resources wisely becomes essential. Reducing leftovers not only conserves money but also promotes the increasingly sustainable lifestyle.

The Herb-Infused “Mayonnaise” Recipe

This versatile recipe works with any type of salad greens and nuts. By using one entire egg, you avoid any hassle to repurpose the extra white. This result is an smooth, rich dressing that works perfectly with greens, grilled veggies, grilled poultry, noodles, or rice.

Serves 2

For the Green Emulsion (Makes approximately 200g)

• 100g unsalted butter
• 50 grams outer salad greens of 2 little gems, washed and dried
• 20 grams peeled roasted pistachios – white seeds like blanched almonds assist keep the vivid color, but any seeds will do
• One small whole egg

For the Side

• Two little gem lettuces, split lengthways
• Cold-pressed oil, to taste
• Lemon juice or apple cider vinegar, as desired
• 1 small handful soft herbs (such as chervil), sprigs picked intact, stems thinly chopped

Instructions

Begin by making the emulsion. Melt the butter in a medium pot, add the external salad greens, place a lid and cook for about 60 seconds, mixing once or twice, till they have wilted. Pour this contents into the container of a stick blender, add the pistachios and whole egg, then blend till creamy. If needed, incorporate extra nuts to get a thick consistency. Keep in a sealed container in the refrigerator for up to three days.

To prepare the salad, sprinkle each gem portion with olive oil and lemon juice, then season generously. Dress with a tight drizzle of the green emulsion, then scatter with the herbs. Place on two dishes and enjoy right away.