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Inspired by an acclaimed New York restaurant, this creative technique converts often-discarded external lettuce leaves into an luxurious herbaceous “mayonnaise”. It’s an brilliant approach to cut down on food waste while producing a condiment delicious and flexible.

Why Use External Salad Leaves?

These external greens serve as the plant’s natural wrapping, guarding the tender inner leaves. Although recycling produce scraps is one basic sustainable habit, finding creative applications for these parts is even more beneficial. Turning excess food into fertile compost prevents dump buildup, where they can release methane, a powerful climate concern.

It’s rather innovative when you consider over it: produce rots and becomes the perfect soil to nourish more crops, thereby closing the loop and respecting nature’s cycle of growth.

However, with over 30% extra produce getting made than needed, using valuable resources efficiently is crucial. Reducing waste not only conserves cash but also promotes a increasingly eco-friendly lifestyle.

This Herb-Infused “Mayonnaise” Method

This adaptable recipe works with any type of salad greens and nuts. Through using a whole egg, one eliminate any need to repurpose an leftover egg white. This outcome is an smooth, rich sauce that works perfectly with salads, roasted veggies, seared chicken, pasta, or rice.

Serves 2

For the Herb “Mayonnaise” (Makes about 200 grams)

• 100g unsalted butter
• 50g external lettuce greens of two romaine or butter lettuce, rinsed and thoroughly dried
• 20g peeled salted pistachios – light-colored seeds such as cashews assist keep the bright color, though any seeds will do
• 1 small whole egg

For the Side

• Two romaine or butter lettuces, split longwise
• Extra-virgin oil, to taste
• Lemon juice or apple cider vinegar, as desired
• One generous bunch soft greens (such as chervil), sprigs picked whole, stalks finely minced

Instructions

First preparing the emulsion. Melt the fat in one medium saucepan, toss in the outer lettuce greens, cover and cook for about a minute, stirring a couple times, until they have softened. Pour this mixture into the container of an stick processor, include the pistachios and egg, then process till creamy. If needed, incorporate more seeds to get a mayonnaise-like consistency. Keep in an airtight container in the fridge for as long as 3 days.

To prepare the salad, sprinkle each lettuce half with oil and acid, then season generously. Dress with one tight pattern of the herb emulsion, then scatter with the herbs. Arrange on 2 dishes and serve immediately.