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Inspired by an acclaimed New York restaurant, this groundbreaking technique converts typically wasted outer salad leaves into a velvety herbaceous “mayonnaise”. It’s a ingenious way to minimize food waste while producing a condiment tasty and adaptable.

Why Use External Lettuce Leaves?

Those outer greens are nature’s protective packaging, guarding the delicate inside lettuce. While composting produce trimmings is one fundamental sustainable practice, discovering creative uses for these parts is even more beneficial. Turning surplus food into fertile soil prevents landfill buildup, where they can release greenhouse gases, which is a powerful environmental issue.

It’s quite innovative when you think about it: food rots and becomes that ideal soil to nourish more plants, thus closing the loop and honoring the process of growth.

Yet, with more than 30% surplus food being made than required, using precious resources wisely is essential. Minimizing waste not only saves money but also promotes a increasingly sustainable lifestyle.

This Herb-Infused “Mayonnaise” Recipe

This adaptable recipe works with whatever type of lettuce and nuts. Through using a whole egg, you eliminate the hassle to repurpose the leftover white. The result is a creamy, rich sauce that pairs beautifully with salads, grilled veggies, grilled chicken, pasta, or rice.

Serves two

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

• 100g unsalted butter
• 50g outer lettuce greens from 2 romaine or butter lettuce, washed and dried
• 20 grams peeled roasted nuts – light-colored seeds such as pine nuts help maintain the vivid green, though whatever seeds can work
• One medium entire egg

To Make the Side

• 2 romaine or butter heads, split lengthways
• Cold-pressed oil, as needed
• Lemon juice or apple cider vinegar, to taste
• One small handful fresh herbs (like chervil), leaves left whole, stems finely minced

Instructions

First making the emulsion. Melt the fat in one small pot, add the outer lettuce greens, place a lid and wilt for about a minute, mixing once or twice, till they have wilted. Transfer this contents into a container of an immersion blender, add the pistachios and egg, then process until creamy. If needed, incorporate extra seeds to get the thick texture. Keep in an sealed jar in the refrigerator for as long as three days.

For assemble the salad, drizzle each lettuce half with oil and acid, then season liberally. Coat with one zigzag pattern of the herb emulsion, then top with the greens. Place on two dishes and enjoy immediately.