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Inspired by a popular NYC restaurant, the innovative technique converts typically wasted outer lettuce leaves into a luxurious green “mayonnaise”. This is a smart way to minimize kitchen waste while producing something delicious and adaptable.

Why Repurpose External Lettuce Greens?

These outer greens are nature’s natural wrapping, guarding the delicate inner lettuce. While recycling vegetable trimmings is one basic zero-waste habit, discovering new uses for them is even more impactful. Turning excess food into fertile soil avoids landfill accumulation, where they can emit greenhouse gases, which is a potent environmental concern.

It’s rather innovative if you think about it: produce decomposes and becomes that ideal growing medium to feed further plants, thus completing the cycle and respecting nature’s cycle of life.

Yet, given over thirty percent surplus food getting produced than required, consuming valuable resources efficiently is essential. Reducing waste not only saves cash but also promotes a more eco-friendly lifestyle.

This Green Emulsion Method

This versatile formula works with any type of lettuce and seeds. Through incorporating a whole egg, you avoid the hassle to use up the leftover white. This result is an creamy, rich dressing that pairs beautifully with salads, grilled veggies, grilled chicken, pasta, or grains.

Yields 2

To Make the Herb “Mayonnaise” (Makes approximately 200 grams)

• 100g unsalted butter
• 50 grams outer lettuce leaves from two little gems, rinsed and dried
• 20g shelled salted nuts – white seeds such as pine nuts assist keep the vivid green, but any seeds will do
• 1 small entire egg

For the Salad

• Two little gem heads, split longwise
• Extra-virgin olive oil, to taste
• Fresh lime juice or apple cider vinegar, to taste
• One generous bunch soft herbs (such as chervil), sprigs left intact, stalks thinly chopped

Instructions

Begin by making the emulsion. Melt the butter in a small saucepan, add the external salad leaves, cover and wilt for approximately a minute, stirring a couple times, till they have softened. Pour the contents into the jug of an immersion blender, include the nuts and whole egg, then process until creamy. As necessary, incorporate extra nuts to achieve the thick texture. Keep in an sealed jar in the refrigerator for as long as three days.

To prepare the salad, sprinkle each lettuce half with olive oil and lemon juice, then season liberally. Dress with a tight drizzle of the herb emulsion, then top with the herbs. Arrange on 2 plates and serve immediately.