Repurposing External Lettuce Leaves into Creamy Mayonnaise – An Sustainable Recipe

Modeled after a well-known New York eatery, the groundbreaking method transforms usually thrown-out external salad greens into a luxurious green “mayonnaise”. This is a smart way to cut down on kitchen waste while creating something flavorful and flexible.

Why Use External Lettuce Leaves?

Those external greens serve as nature’s protective wrapping, shielding the delicate inside lettuce. While recycling produce scraps is a fundamental zero-waste habit, discovering new uses for these parts is even more impactful. Turning surplus ingredients into fertile compost prevents dump buildup, where it may emit methane, which is a powerful climate concern.

This is quite radical when you think about it: produce rots and becomes the perfect growing medium to nourish further plants, thus completing the loop and honoring the cycle of life.

However, with more than 30% surplus produce getting produced than required, consuming precious resources wisely becomes crucial. Reducing leftovers not only conserves money but also supports the more eco-friendly way of living.

This Herb-Infused “Mayonnaise” Recipe

The versatile formula functions with any variety of lettuce and seeds. Through using a entire egg, one avoid any need to repurpose the extra egg white. This result is an creamy, nutty sauce that works perfectly with greens, grilled veggies, seared poultry, pasta, or rice.

Serves 2

For the Green “Mayonnaise” (Makes about 200g)

• 100 grams unsalted butter
• 50 grams external lettuce leaves of two romaine or butter lettuce, washed and dried
• 20 grams peeled roasted pistachios – light-colored seeds like pine nuts assist maintain a vivid green, but whatever nuts can work
• 1 small whole egg

For the Salad

• Two romaine or butter heads, halved lengthways
• Cold-pressed olive oil, to taste
• Lemon juice or apple cider vinegar, as desired
• 1 generous bunch fresh herbs (such as dill), sprigs left intact, stems thinly chopped

Instructions

Begin by making the emulsion. Heat the butter in a medium pot, add the outer salad greens, place a lid and wilt for about 60 seconds, stirring once or twice, until they have wilted. Pour the contents into the jug of a stick processor, include the pistachios and egg, then process until smooth. If needed, incorporate extra nuts to get the thick texture. Store in a sealed jar in the fridge for up to three days.

To prepare the salad, drizzle each gem half with oil and acid, then salt generously. Dress with one tight drizzle of the herb emulsion, then scatter with the herbs. Place on 2 dishes and enjoy right away.