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Modeled after an acclaimed New York eatery, the creative technique converts typically wasted external lettuce leaves into an velvety green “mayonnaise”. It’s a ingenious way to minimize leftovers while creating a condiment delicious and adaptable.

The Reason Use External Lettuce Leaves?

Those external leaves are the plant’s natural packaging, guarding the delicate inside lettuce. Although recycling vegetable scraps is a basic zero-waste practice, finding creative uses for them is even more impactful. Converting surplus food into fertile soil avoids dump accumulation, where it can emit greenhouse gases, which is a potent environmental concern.

It’s rather radical when you think about it: food decomposes and becomes the ideal soil to feed more crops, thus completing the cycle and honoring nature’s cycle of growth.

However, given over thirty percent surplus food getting made than required, using precious ingredients wisely becomes crucial. Reducing waste not only conserves money but also supports the more sustainable way of living.

The Green Emulsion Recipe

This versatile recipe works with whatever variety of lettuce and seeds. Through incorporating one whole egg, you avoid the hassle to repurpose the extra egg white. The outcome is a smooth, nutty dressing that works beautifully with greens, grilled veggies, seared chicken, noodles, or rice.

Yields 2

To Make the Green “Mayonnaise” (Makes about 200 grams)

• 100 grams butter
• 50g external salad leaves from two little gems, rinsed and dried
• 20 grams shelled salted pistachios – light-colored seeds like cashews help maintain the bright green, but whatever seeds will work
• 1 medium whole egg

For the Side

• 2 little gem heads, halved lengthways
• Cold-pressed oil, to taste
• Lemon juice or apple cider vinegar, to taste
• One generous handful soft greens (like chervil), sprigs picked whole, stems finely chopped

Instructions

First preparing the mayonnaise. Melt the fat in a medium pot, add the outer salad leaves, cover and wilt for about a minute, mixing a couple times, until they have wilted. Transfer the contents into a jug of a immersion blender, include the nuts and whole egg, then blend till creamy. If needed, add extra nuts to achieve the mayonnaise-like consistency. Store in a airtight jar in the fridge for up to 3 days.

For prepare the dish, drizzle each gem half with olive oil and lemon juice, then season generously. Coat with a zigzag pattern of the herb mayonnaise, then scatter with the herbs. Arrange on 2 plates and enjoy immediately.