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Inspired by an acclaimed New York eatery, the creative technique transforms often-discarded outer lettuce greens into an luxurious green “mayonnaise”. It’s a brilliant approach to reduce kitchen waste while producing a condiment delicious and adaptable.

Why Use External Lettuce Greens?

These external leaves are the plant’s natural packaging, shielding the tender inner leaves. Although composting produce trimmings is one basic sustainable habit, discovering creative applications for these parts is additionally impactful. Turning surplus ingredients into fertile compost avoids landfill accumulation, where it may emit methane, a powerful climate concern.

This is rather innovative when you think about it: produce rots and transforms into the ideal soil to feed more crops, thereby closing the loop and honoring nature’s cycle of life.

However, with more than thirty percent surplus produce being made compared to needed, consuming valuable resources wisely becomes essential. Minimizing leftovers not only saves cash but also promotes a increasingly sustainable way of living.

This Green Emulsion Method

This versatile formula works with any variety of salad greens and nuts. By incorporating one whole egg, one eliminate the need to repurpose an extra egg white. The outcome is a smooth, nutty dressing that works beautifully with greens, grilled veggies, grilled poultry, pasta, or rice.

Serves 2

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

• 100 grams unsalted butter
• 50g external salad leaves from two little gems, rinsed and dried
• 20 grams peeled roasted nuts – light-colored nuts such as pine nuts help keep the vivid color, but whatever nuts can do
• One small whole egg

For the Salad

• Two romaine or butter lettuces, split longwise
• Extra-virgin oil, to taste
• Fresh lime juice or apple cider vinegar, as desired
• One generous handful soft greens (such as chives), sprigs picked whole, stems thinly chopped

Steps

First making the mayonnaise. Melt the fat in a medium pot, toss in the outer salad leaves, cover and cook for about 60 seconds, stirring once or twice, till they have wilted. Transfer this contents into the jug of an immersion blender, include the nuts and egg, then blend until smooth. If needed, incorporate more nuts to achieve the mayonnaise-like texture. Store in a airtight jar in the refrigerator for as long as three days.

For prepare the dish, drizzle each lettuce portion with oil and acid, then salt liberally. Coat with a tight pattern of the herb mayonnaise, then top with the greens. Place on two plates and enjoy right away.