🔗 Share this article

Drawing from an acclaimed NYC restaurant, this groundbreaking technique turns often-discarded outer lettuce greens into a luxurious green “mayonnaise”. This is a ingenious approach to minimize leftovers while producing something tasty and versatile.

Why Use External Salad Greens?

These outer greens serve as the plant’s natural wrapping, shielding the delicate inner leaves. While recycling vegetable scraps is a basic zero-waste habit, discovering new applications for these parts is additionally beneficial. Turning surplus ingredients into fertile soil avoids dump buildup, where it may emit greenhouse gases, a powerful environmental issue.

This is rather radical when you think about it: food decomposes and transforms into that perfect growing medium to nourish further crops, thereby completing this loop and respecting the process of growth.

However, given over 30% surplus produce getting produced than required, using precious ingredients wisely becomes crucial. Reducing leftovers not only saves cash but also supports the more sustainable way of living.

The Herb-Infused Emulsion Recipe

This adaptable formula functions with whatever variety of lettuce and seeds. By using a whole egg, you avoid any need to repurpose an leftover egg white. The result is a creamy, rich sauce that pairs beautifully with salads, roasted veggies, grilled chicken, pasta, or grains.

Serves two

For the Green “Mayonnaise” (Makes approximately 200 grams)

• 100g butter
• 50g outer salad greens of 2 romaine or butter lettuce, rinsed and dried
• 20 grams shelled roasted pistachios – light-colored nuts such as blanched almonds assist maintain a bright color, but any seeds will do
• One small entire egg

To Make the Side

• Two little gem lettuces, split lengthways
• Cold-pressed oil, as needed
• Fresh lime juice or white-wine vinegar, to taste
• One small handful fresh herbs (such as chives), sprigs picked whole, stems thinly minced

Instructions

Begin by making the mayonnaise. Heat the fat in a medium pot, toss in the outer salad greens, place a lid and wilt for approximately a minute, mixing once or twice, till they’ve wilted. Transfer this mixture into the container of a stick blender, include the nuts and egg, then blend till creamy. If needed, incorporate extra seeds to achieve a mayonnaise-like texture. Store in an sealed container in the refrigerator for up to three days.

For prepare the dish, sprinkle each lettuce half with olive oil and lemon juice, then season liberally. Dress with one tight drizzle of the green mayonnaise, then top with the herbs. Arrange on 2 dishes and serve right away.