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Modeled after a popular New York restaurant, the groundbreaking method converts typically wasted outer lettuce leaves into an velvety green emulsion. This is a brilliant approach to minimize kitchen waste while making something delicious and versatile.

The Reason Repurpose Outer Lettuce Leaves?

These outer leaves are nature’s protective wrapping, shielding the tender inside leaves. While composting produce scraps is a basic sustainable habit, finding creative applications for them is additionally beneficial. Converting excess ingredients into rich compost prevents landfill buildup, where it can emit greenhouse gases, a potent climate concern.

It’s rather radical when you consider about it: produce rots and transforms into the perfect growing medium to feed more plants, thus completing this loop and honoring nature’s cycle of growth.

However, given over 30% surplus produce getting made compared to needed, using precious resources efficiently is essential. Minimizing waste not only saves money but also supports a more sustainable lifestyle.

The Green “Mayonnaise” Method

This versatile formula works with whatever type of lettuce and nuts. By using a whole egg, you eliminate any hassle to use up the extra white. The result is a smooth, rich sauce that pairs beautifully with greens, roasted vegetables, grilled poultry, noodles, or grains.

Serves two

To Make the Herb “Mayonnaise” (Yields approximately 200 grams)

• 100 grams butter
• 50g outer lettuce greens of two little gems, rinsed and thoroughly dried
• 20g peeled salted nuts – white nuts such as blanched almonds assist keep the bright green, but any nuts will do
• One small whole egg

For the Side

• 2 little gem lettuces, split longwise
• Cold-pressed oil, as needed
• Lemon juice or apple cider vinegar, to taste
• 1 generous bunch soft herbs (such as chervil), leaves left intact, stems thinly chopped

Steps

First preparing the mayonnaise. Heat the fat in one medium pot, add the external salad leaves, cover and wilt for about a minute, stirring once or twice, until they’ve wilted. Pour the contents into a jug of a immersion processor, include the nuts and egg, then process till smooth. If needed, incorporate more nuts to achieve the mayonnaise-like texture. Keep in a airtight jar in the fridge for up to 3 days.

To prepare the salad, sprinkle each lettuce half with oil and acid, then salt generously. Coat with one zigzag pattern of the herb emulsion, then top with the greens. Place on 2 dishes and enjoy right away.