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Modeled after an acclaimed NYC restaurant, the innovative method transforms typically wasted outer lettuce leaves into an smooth herbaceous “mayonnaise”. This is a ingenious approach to cut down on kitchen waste while creating a condiment delicious and adaptable.

Why Repurpose External Lettuce Leaves?

These external leaves are the plant’s natural wrapping, guarding the tender inner lettuce. While recycling produce scraps is one fundamental sustainable habit, finding creative uses for them is additionally impactful. Converting surplus food into fertile compost prevents dump accumulation, where it can emit greenhouse gases, a powerful environmental concern.

This is quite radical if you think about it: produce decomposes and becomes the perfect soil to nourish further crops, thus completing this loop and honoring the cycle of growth.

Yet, given over thirty percent surplus produce getting made than required, consuming valuable ingredients wisely becomes essential. Reducing waste not only conserves money but also supports the more sustainable way of living.

This Herb-Infused “Mayonnaise” Recipe

This versatile formula works with any variety of lettuce and seeds. Through using a whole egg, one avoid any need to use up the leftover egg white. This outcome is an creamy, rich sauce that works beautifully with salads, roasted veggies, seared chicken, noodles, or rice.

Serves two

For the Green Emulsion (Makes about 200g)

• 100 grams unsalted butter
• 50g external salad greens from 2 romaine or butter lettuce, washed and thoroughly dried
• 20g shelled roasted pistachios – light-colored seeds like blanched almonds help maintain a vivid color, though whatever seeds will do
• 1 small entire egg

For the Side

• 2 romaine or butter lettuces, halved lengthways
• Cold-pressed oil, as needed
• Fresh lime juice or white-wine vinegar, as desired
• One generous handful fresh herbs (like dill), leaves left whole, stems thinly chopped

Steps

Begin by making the mayonnaise. Heat the butter in one medium saucepan, add the outer lettuce greens, cover and wilt for approximately 60 seconds, stirring a couple times, till they’ve softened. Transfer the contents into the jug of an immersion blender, include the pistachios and egg, then process till creamy. If needed, incorporate extra seeds to get the mayonnaise-like consistency. Keep in an airtight container in the fridge for as long as three days.

For assemble the dish, sprinkle each lettuce portion with oil and acid, then salt generously. Coat with a tight pattern of the herb mayonnaise, then scatter with the greens. Arrange on 2 plates and enjoy immediately.