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Drawing from an acclaimed New York eatery, the creative method turns often-discarded external lettuce leaves into an luxurious green “mayonnaise”. It’s a brilliant way to reduce leftovers while creating something flavorful and flexible.

Why Repurpose Outer Salad Leaves?

Those outer leaves are nature’s protective wrapping, shielding the tender inside leaves. Although composting produce scraps is a basic sustainable practice, discovering creative uses for these parts is additionally impactful. Converting excess ingredients into rich soil avoids dump buildup, where they can emit greenhouse gases, a potent climate concern.

This is rather radical when you consider over it: food decomposes and transforms into that perfect growing medium to nourish more crops, thus completing the cycle and honoring the cycle of life.

However, with over thirty percent extra produce being made compared to required, consuming valuable ingredients wisely is essential. Minimizing waste not only saves money but also supports the more sustainable lifestyle.

This Green “Mayonnaise” Method

This versatile formula works with any variety of salad greens and seeds. Through incorporating a whole egg, you avoid any hassle to use up the extra egg white. This outcome is a smooth, rich dressing that works beautifully with greens, roasted veggies, seared poultry, pasta, or rice.

Yields two

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

• 100g butter
• 50 grams external salad greens from two little gems, washed and thoroughly dried
• 20g peeled roasted nuts – white nuts like pine nuts assist maintain the bright color, though any nuts will work
• One small entire egg

To Make the Side

• Two romaine or butter lettuces, halved lengthways
• Cold-pressed oil, as needed
• Lemon juice or white-wine vinegar, as desired
• One small handful soft greens (like chives), sprigs left intact, stalks thinly minced

Instructions

Begin by preparing the mayonnaise. Heat the butter in a small pot, toss in the external lettuce greens, place a lid and wilt for approximately a minute, stirring once or twice, till they’ve softened. Transfer this contents into the container of an immersion processor, include the pistachios and egg, then process till creamy. As necessary, incorporate more nuts to get the thick consistency. Store in an sealed container in the fridge for up to 3 days.

To prepare the dish, drizzle each gem portion with olive oil and acid, then salt generously. Coat with one tight drizzle of the herb mayonnaise, then scatter with the herbs. Place on 2 dishes and enjoy immediately.