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Modeled after a well-known NYC eatery, the innovative technique turns typically wasted outer lettuce leaves into a velvety green “mayonnaise”. This is a brilliant approach to cut down on leftovers while creating something delicious and flexible.

The Reason Repurpose Outer Lettuce Leaves?

Those external leaves serve as nature’s protective wrapping, shielding the delicate inside lettuce. Although composting produce trimmings is a basic zero-waste practice, discovering new uses for these parts is additionally impactful. Turning excess ingredients into fertile soil prevents dump accumulation, where it can release greenhouse gases, which is a powerful climate concern.

This is rather innovative if you think over it: produce rots and becomes the perfect growing medium to feed further crops, thereby closing the loop and respecting nature’s cycle of life.

However, given more than thirty percent surplus food being produced compared to needed, using precious ingredients wisely becomes crucial. Reducing waste not only saves cash but also supports a increasingly eco-friendly lifestyle.

The Herb-Infused “Mayonnaise” Method

This versatile formula works with whatever variety of lettuce and seeds. By using one entire egg, you eliminate the need to use up an leftover egg white. This result is an smooth, rich sauce that pairs beautifully with salads, roasted veggies, seared poultry, pasta, or grains.

Serves 2

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

• 100g unsalted butter
• 50g outer salad greens of 2 romaine or butter lettuce, washed and thoroughly dried
• 20g shelled salted nuts – white seeds like pine nuts help maintain a bright color, though any seeds will work
• One small whole egg

For the Side

• Two little gem lettuces, split longwise
• Extra-virgin oil, to taste
• Fresh lime juice or white-wine vinegar, to taste
• 1 small handful fresh greens (such as parsley), leaves left whole, stalks finely minced

Instructions

First making the emulsion. Melt the fat in a medium saucepan, add the external lettuce leaves, place a lid and cook for about a minute, stirring once or twice, until they have wilted. Transfer the mixture into a jug of an stick processor, add the nuts and whole egg, then blend until smooth. If needed, add more nuts to achieve a mayonnaise-like consistency. Keep in an sealed container in the refrigerator for as long as three days.

For assemble the salad, sprinkle each lettuce half with oil and lemon juice, then salt generously. Coat with a zigzag drizzle of the green emulsion, then top with the greens. Arrange on two plates and serve right away.