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Drawing from a popular NYC eatery, the innovative method turns typically wasted outer salad greens into an smooth green “mayonnaise”. It’s an smart way to minimize food waste while creating something tasty and adaptable.

The Reason Repurpose External Lettuce Leaves?

These external greens serve as the plant’s natural packaging, shielding the tender inside lettuce. Although composting vegetable scraps is a basic zero-waste habit, discovering new applications for these parts is additionally impactful. Turning surplus food into rich compost prevents landfill accumulation, where they can release greenhouse gases, which is a powerful environmental concern.

This is quite innovative when you consider about it: food decomposes and transforms into the ideal growing medium to feed further plants, thus completing the cycle and respecting the cycle of life.

However, with more than 30% surplus produce being produced than required, using precious resources wisely is essential. Minimizing waste not only saves money but also promotes the more eco-friendly lifestyle.

This Herb-Infused “Mayonnaise” Recipe

The adaptable formula functions with whatever variety of lettuce and seeds. By using one entire egg, one eliminate any hassle to use up the extra egg white. The result is an smooth, nutty dressing that works beautifully with greens, grilled veggies, seared poultry, noodles, or rice.

Yields 2

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

• 100g unsalted butter
• 50 grams outer salad greens of 2 romaine or butter lettuce, washed and dried
• 20 grams shelled salted nuts – light-colored seeds like pine nuts assist maintain the vivid green, but any seeds can do
• One medium entire egg

To Make the Salad

• Two romaine or butter lettuces, split lengthways
• Extra-virgin oil, as needed
• Lemon juice or apple cider vinegar, to taste
• 1 small bunch soft greens (like parsley), leaves picked whole, stems thinly minced

Instructions

First preparing the mayonnaise. Heat the fat in a medium pot, toss in the outer lettuce leaves, place a lid and wilt for approximately a minute, stirring once or twice, till they have softened. Pour the contents into a container of a immersion processor, include the nuts and egg, then process till creamy. If needed, incorporate more nuts to get a thick consistency. Store in an airtight container in the refrigerator for up to 3 days.

To prepare the salad, drizzle each lettuce portion with oil and lemon juice, then salt generously. Coat with one zigzag drizzle of the green mayonnaise, then scatter with the herbs. Place on 2 plates and serve immediately.