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Modeled after an acclaimed NYC eatery, the creative technique turns usually thrown-out outer lettuce greens into an luxurious herbaceous “mayonnaise”. It’s a brilliant approach to cut down on food waste while making a condiment delicious and flexible.

The Reason Use External Lettuce Leaves?

These outer leaves are the plant’s natural packaging, shielding the delicate inside lettuce. Although composting vegetable trimmings is one basic zero-waste habit, finding creative uses for them is additionally beneficial. Converting excess ingredients into rich soil avoids dump buildup, where it may release methane, a powerful climate issue.

It’s quite innovative if you consider about it: food decomposes and transforms into the perfect growing medium to feed more crops, thereby closing this loop and respecting the process of growth.

Yet, with more than thirty percent extra food getting made than required, using valuable ingredients efficiently becomes essential. Reducing leftovers not only saves cash but also supports the increasingly sustainable way of living.

This Green “Mayonnaise” Method

The adaptable formula functions with whatever variety of lettuce and nuts. Through incorporating a entire egg, one avoid any need to repurpose an extra white. The result is an smooth, rich dressing that pairs beautifully with greens, roasted vegetables, grilled poultry, noodles, or grains.

Serves 2

For the Herb Emulsion (Makes approximately 200 grams)

• 100g unsalted butter
• 50g outer lettuce greens of two romaine or butter lettuce, washed and dried
• 20 grams shelled salted nuts – white seeds such as pine nuts help keep the bright color, but any seeds can work
• 1 medium whole egg

To Make the Side

• Two little gem lettuces, split longwise
• Cold-pressed oil, to taste
• Lemon juice or white-wine vinegar, as desired
• 1 small handful fresh greens (such as chervil), leaves left intact, stems thinly minced

Instructions

First making the emulsion. Melt the butter in one small pot, add the outer lettuce greens, cover and wilt for approximately a minute, mixing once or twice, till they have softened. Transfer the mixture into a container of a immersion processor, add the pistachios and egg, then process till creamy. If needed, incorporate more seeds to achieve a thick texture. Store in a sealed container in the refrigerator for up to three days.

To assemble the dish, drizzle each lettuce half with olive oil and acid, then season generously. Dress with one zigzag pattern of the herb mayonnaise, then top with the herbs. Arrange on 2 plates and enjoy immediately.