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Inspired by a popular New York restaurant, this innovative technique converts usually thrown-out outer lettuce greens into an velvety herbaceous “mayonnaise”. This is an brilliant approach to reduce kitchen waste while creating something delicious and flexible.

The Reason Use External Lettuce Greens?

Those external leaves serve as nature’s natural packaging, guarding the tender inner leaves. While composting produce trimmings is a basic sustainable habit, finding new applications for these parts is even more beneficial. Converting excess ingredients into fertile compost avoids dump buildup, where it can emit greenhouse gases, which is a powerful climate concern.

It’s rather innovative if you think about it: food rots and becomes the perfect growing medium to nourish more crops, thereby closing the loop and respecting the cycle of life.

However, given more than 30% surplus food getting produced compared to required, consuming precious resources efficiently becomes crucial. Minimizing leftovers not only conserves money but also supports the increasingly sustainable way of living.

This Green “Mayonnaise” Method

This adaptable recipe functions with any variety of salad greens and seeds. Through using one entire egg, one eliminate any need to repurpose the leftover white. This outcome is a creamy, rich sauce that works beautifully with greens, grilled veggies, seared poultry, noodles, or rice.

Yields two

To Make the Herb “Mayonnaise” (Makes approximately 200g)

• 100g unsalted butter
• 50g outer lettuce greens from 2 romaine or butter lettuce, washed and dried
• 20 grams peeled salted nuts – light-colored seeds such as pine nuts help keep a bright color, but whatever seeds will do
• One medium whole egg

For the Side

• Two romaine or butter heads, split longwise
• Cold-pressed oil, as needed
• Lemon juice or apple cider vinegar, to taste
• 1 small handful soft herbs (like chervil), sprigs picked whole, stems finely chopped

Instructions

Begin by making the emulsion. Melt the fat in a small pot, add the external lettuce leaves, cover and wilt for approximately a minute, stirring a couple times, until they’ve wilted. Transfer the mixture into the jug of an immersion blender, add the nuts and whole egg, then blend till smooth. As necessary, add more seeds to get the thick texture. Keep in a sealed container in the fridge for as long as 3 days.

For assemble the dish, drizzle each gem portion with oil and acid, then salt generously. Dress with one zigzag drizzle of the herb mayonnaise, then top with the greens. Arrange on 2 dishes and enjoy immediately.