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Modeled after a well-known NYC eatery, this groundbreaking technique converts typically wasted outer lettuce greens into a velvety green “mayonnaise”. This is a brilliant way to cut down on kitchen waste while making something flavorful and flexible.

Why Use Outer Lettuce Greens?

Those external greens are the plant’s natural wrapping, shielding the delicate inner lettuce. Although composting vegetable trimmings is a basic zero-waste habit, discovering creative applications for them is even more impactful. Converting excess food into fertile soil prevents landfill accumulation, where they can release greenhouse gases, which is a potent environmental issue.

This is quite radical if you think over it: food rots and transforms into that ideal soil to feed further crops, thus closing this loop and respecting the cycle of life.

However, with over 30% extra food being made compared to required, consuming precious ingredients wisely becomes essential. Minimizing leftovers not only saves money but also promotes a more eco-friendly lifestyle.

The Herb-Infused “Mayonnaise” Method

This versatile recipe works with whatever type of lettuce and nuts. By using a entire egg, you avoid any need to repurpose an leftover egg white. The result is an creamy, rich dressing that pairs beautifully with greens, roasted veggies, seared chicken, pasta, or rice.

Serves 2

For the Green Emulsion (Yields approximately 200g)

• 100 grams butter
• 50 grams outer salad leaves of two little gems, rinsed and dried
• 20g peeled roasted pistachios – white nuts like pine nuts assist keep a vivid green, though any seeds will work
• 1 small entire egg

For the Side

• 2 romaine or butter heads, halved longwise
• Extra-virgin oil, to taste
• Fresh lime juice or apple cider vinegar, to taste
• 1 small handful soft greens (like parsley), leaves left whole, stalks thinly minced

Instructions

Begin by making the mayonnaise. Melt the butter in one medium saucepan, add the outer lettuce greens, place a lid and wilt for about a minute, mixing once or twice, till they’ve wilted. Pour this mixture into the jug of an immersion blender, add the nuts and egg, then process till smooth. If needed, add more nuts to get a thick consistency. Keep in an airtight jar in the refrigerator for up to three days.

For prepare the dish, drizzle each lettuce portion with oil and acid, then season liberally. Dress with a tight pattern of the green mayonnaise, then scatter with the herbs. Place on 2 plates and enjoy right away.