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Inspired by a well-known New York eatery, this groundbreaking technique turns usually thrown-out outer lettuce greens into an smooth green “mayonnaise”. It’s an brilliant approach to cut down on leftovers while creating a condiment flavorful and versatile.

The Reason Repurpose External Lettuce Leaves?

These outer greens serve as the plant’s natural packaging, guarding the tender inside leaves. Although recycling vegetable trimmings is one fundamental sustainable habit, finding new applications for these parts is even more beneficial. Converting excess food into rich soil avoids dump buildup, where it may release methane, a potent climate concern.

This is rather innovative when you think over it: produce rots and transforms into that perfect soil to feed more plants, thus completing this loop and respecting the cycle of life.

However, given over 30% extra food getting made than needed, using valuable resources wisely is essential. Reducing waste not only saves money but also supports a more sustainable lifestyle.

This Green “Mayonnaise” Recipe

The versatile formula functions with whatever type of lettuce and seeds. Through incorporating a whole egg, one avoid the need to use up an leftover egg white. This outcome is a creamy, nutty sauce that pairs perfectly with greens, roasted veggies, grilled chicken, pasta, or rice.

Serves two

For the Herb “Mayonnaise” (Yields approximately 200 grams)

• 100g unsalted butter
• 50 grams external lettuce greens of 2 romaine or butter lettuce, washed and thoroughly dried
• 20g peeled roasted nuts – light-colored nuts like pine nuts assist keep the vivid green, but whatever nuts can do
• One small entire egg

To Make the Side

• 2 romaine or butter lettuces, split lengthways
• Cold-pressed olive oil, to taste
• Lemon juice or apple cider vinegar, as desired
• 1 small bunch fresh greens (like dill), leaves picked intact, stalks thinly chopped

Steps

Begin by preparing the emulsion. Heat the fat in a small pot, toss in the external lettuce greens, place a lid and cook for approximately 60 seconds, mixing once or twice, till they’ve softened. Transfer this mixture into a jug of a immersion processor, include the pistachios and egg, then process until creamy. If needed, incorporate extra seeds to achieve a mayonnaise-like consistency. Keep in a sealed container in the fridge for as long as three days.

To prepare the dish, drizzle each lettuce portion with olive oil and lemon juice, then season liberally. Coat with one tight drizzle of the green emulsion, then scatter with the greens. Place on 2 dishes and enjoy right away.