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Modeled after an acclaimed NYC restaurant, the groundbreaking method turns usually thrown-out external lettuce greens into an smooth herbaceous emulsion. It’s an ingenious approach to reduce kitchen waste while making something delicious and adaptable.

The Reason Use Outer Lettuce Leaves?

Those outer leaves serve as the plant’s protective wrapping, shielding the tender inner lettuce. Although recycling produce trimmings is a fundamental zero-waste practice, finding new uses for them is even more beneficial. Converting excess food into fertile compost avoids dump buildup, where they can emit methane, which is a potent environmental issue.

This is rather radical if you think about it: produce decomposes and transforms into that perfect growing medium to nourish more crops, thereby closing the cycle and respecting nature’s process of life.

However, given more than thirty percent surplus food being produced than needed, using precious resources efficiently is essential. Minimizing leftovers not only conserves money but also promotes the more eco-friendly lifestyle.

This Green “Mayonnaise” Method

This versatile formula works with whatever variety of lettuce and nuts. By incorporating one whole egg, you avoid any need to repurpose an extra white. The outcome is an creamy, rich sauce that pairs perfectly with greens, roasted vegetables, grilled chicken, noodles, or rice.

Serves two

For the Herb “Mayonnaise” (Yields about 200g)

• 100 grams butter
• 50g external lettuce leaves from two little gems, rinsed and thoroughly dried
• 20g peeled salted pistachios – light-colored seeds like blanched almonds help keep a bright green, but any nuts will do
• One medium whole egg

For the Salad

• 2 romaine or butter lettuces, halved lengthways
• Extra-virgin oil, to taste
• Fresh lime juice or white-wine vinegar, to taste
• One small handful soft greens (such as chives), sprigs picked intact, stems finely minced

Instructions

First preparing the mayonnaise. Heat the butter in a medium pot, toss in the external salad greens, cover and wilt for about 60 seconds, stirring once or twice, till they have wilted. Pour the contents into a container of a stick blender, add the pistachios and whole egg, then blend till creamy. As necessary, add extra nuts to achieve the thick texture. Keep in a sealed container in the fridge for as long as 3 days.

To assemble the salad, sprinkle each lettuce portion with olive oil and acid, then salt liberally. Coat with a zigzag drizzle of the green mayonnaise, then top with the greens. Place on 2 plates and enjoy right away.