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Drawing from an acclaimed New York eatery, this groundbreaking method turns usually thrown-out external lettuce greens into an luxurious herbaceous “mayonnaise”. This is a ingenious way to cut down on kitchen waste while producing a condiment flavorful and flexible.

Why Use Outer Salad Leaves?

Those outer greens serve as the plant’s natural wrapping, guarding the delicate inner leaves. While recycling vegetable trimmings is a fundamental sustainable practice, finding creative applications for them is additionally beneficial. Turning surplus ingredients into fertile compost prevents landfill accumulation, where they may release methane, a potent climate issue.

It’s quite innovative if you consider about it: food rots and transforms into the ideal growing medium to feed further crops, thus completing the cycle and honoring the cycle of life.

However, with more than thirty percent surplus food being made than required, consuming valuable ingredients wisely is crucial. Reducing leftovers not only saves money but also promotes the increasingly eco-friendly lifestyle.

The Green Emulsion Method

This adaptable recipe functions with any variety of lettuce and seeds. Through incorporating one whole egg, one avoid any need to use up an extra white. The result is an smooth, nutty dressing that pairs perfectly with salads, grilled veggies, seared poultry, pasta, or grains.

Yields two

For the Herb “Mayonnaise” (Makes approximately 200g)

• 100g butter
• 50 grams external lettuce leaves of two romaine or butter lettuce, washed and thoroughly dried
• 20g shelled roasted pistachios – white nuts such as pine nuts help keep the bright green, but any nuts can work
• One small whole egg

To Make the Salad

• 2 romaine or butter heads, split lengthways
• Cold-pressed olive oil, to taste
• Fresh lime juice or apple cider vinegar, as desired
• One small bunch soft herbs (like chives), sprigs left whole, stems finely chopped

Instructions

First making the emulsion. Melt the butter in one small saucepan, add the outer lettuce greens, place a lid and cook for approximately a minute, stirring a couple times, till they’ve wilted. Pour the contents into the jug of an immersion blender, add the nuts and whole egg, then process until creamy. As necessary, incorporate extra nuts to get the mayonnaise-like texture. Store in an airtight container in the fridge for up to three days.

For assemble the dish, sprinkle each gem portion with oil and lemon juice, then season liberally. Coat with a zigzag pattern of the herb mayonnaise, then top with the greens. Place on two plates and enjoy immediately.