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Inspired by an acclaimed NYC eatery, the creative technique transforms usually thrown-out external salad leaves into a smooth herbaceous emulsion. It’s a brilliant way to reduce food waste while creating something delicious and adaptable.

The Reason Use External Lettuce Leaves?

Those external leaves are the plant’s protective wrapping, guarding the delicate inside leaves. Although recycling vegetable scraps is a fundamental zero-waste practice, finding creative applications for them is even more beneficial. Converting excess ingredients into rich soil avoids landfill buildup, where they may release methane, which is a powerful environmental concern.

It’s rather radical when you think over it: food rots and transforms into the ideal growing medium to nourish more crops, thereby completing this cycle and honoring nature’s process of life.

However, with over thirty percent surplus food getting produced compared to required, using precious ingredients efficiently is essential. Reducing leftovers not only saves money but also supports a increasingly eco-friendly lifestyle.

This Herb-Infused “Mayonnaise” Recipe

The versatile formula functions with any variety of salad greens and seeds. By incorporating one entire egg, one eliminate any hassle to repurpose an extra white. This result is an smooth, rich dressing that pairs perfectly with salads, grilled vegetables, seared chicken, noodles, or rice.

Serves 2

To Make the Green “Mayonnaise” (Makes about 200 grams)

• 100g unsalted butter
• 50g outer salad greens from 2 little gems, rinsed and dried
• 20 grams peeled salted nuts – white seeds such as blanched almonds help maintain a bright green, though whatever seeds can do
• 1 medium whole egg

For the Side

• Two romaine or butter heads, halved lengthways
• Extra-virgin oil, to taste
• Lemon juice or white-wine vinegar, as desired
• 1 small bunch soft herbs (such as chervil), leaves picked intact, stalks thinly minced

Instructions

Begin by preparing the mayonnaise. Melt the butter in a small saucepan, add the outer lettuce greens, place a lid and wilt for approximately 60 seconds, mixing once or twice, until they’ve wilted. Transfer this contents into the container of a stick processor, add the nuts and egg, then process until creamy. If needed, incorporate more nuts to get the mayonnaise-like texture. Store in an airtight jar in the refrigerator for as long as three days.

To prepare the dish, drizzle each lettuce portion with oil and acid, then season generously. Coat with one tight drizzle of the green mayonnaise, then top with the herbs. Arrange on two plates and enjoy right away.