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Inspired by a well-known NYC eatery, the groundbreaking technique transforms usually thrown-out external lettuce leaves into an luxurious herbaceous “mayonnaise”. This is an brilliant way to minimize food waste while creating a condiment delicious and versatile.

The Reason Repurpose Outer Lettuce Leaves?

Those outer greens are the plant’s protective packaging, guarding the tender inside lettuce. While composting vegetable trimmings is one fundamental sustainable habit, discovering creative uses for them is additionally beneficial. Converting surplus ingredients into fertile compost prevents landfill buildup, where they can emit methane, a potent climate issue.

This is rather innovative if you consider about it: food decomposes and becomes the perfect soil to feed more crops, thus completing the loop and honoring the process of growth.

However, given over 30% extra produce getting made compared to needed, using precious resources efficiently becomes essential. Reducing waste not only conserves money but also supports a increasingly sustainable lifestyle.

The Herb-Infused “Mayonnaise” Recipe

The adaptable recipe functions with whatever variety of salad greens and seeds. Through incorporating one entire egg, one eliminate the hassle to use up the leftover white. This result is a smooth, rich sauce that works beautifully with salads, grilled vegetables, seared poultry, pasta, or grains.

Yields 2

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

• 100g unsalted butter
• 50g external lettuce leaves from two little gems, washed and dried
• 20 grams peeled roasted nuts – white nuts such as cashews help maintain a bright green, though whatever seeds can do
• One medium entire egg

To Make the Side

• Two little gem lettuces, halved lengthways
• Cold-pressed oil, as needed
• Lemon juice or apple cider vinegar, to taste
• 1 small bunch soft herbs (such as chervil), sprigs left whole, stalks finely minced

Steps

Begin by preparing the mayonnaise. Heat the butter in a medium pot, add the outer salad leaves, cover and cook for about a minute, stirring once or twice, till they have wilted. Transfer this mixture into a container of a immersion processor, add the nuts and whole egg, then blend till creamy. If needed, add extra seeds to get a thick consistency. Keep in a sealed container in the fridge for up to 3 days.

For assemble the dish, sprinkle each lettuce portion with olive oil and lemon juice, then salt liberally. Dress with one zigzag pattern of the herb mayonnaise, then top with the herbs. Place on 2 dishes and serve right away.