Upcycling Outer Lettuce Greens into Creamy Mayonnaise – An Zero-Waste Recipe

Inspired by a popular New York eatery, the creative technique converts usually thrown-out outer lettuce greens into a smooth herbaceous “mayonnaise”. This is an brilliant approach to reduce leftovers while creating a condiment tasty and adaptable.

The Reason Repurpose External Lettuce Greens?

These external leaves are nature’s natural packaging, guarding the delicate inside leaves. While composting produce trimmings is one fundamental sustainable habit, finding creative applications for these parts is even more impactful. Converting excess food into rich soil prevents dump accumulation, where they may emit greenhouse gases, a powerful climate concern.

It’s rather innovative when you think over it: food decomposes and transforms into that perfect growing medium to feed more plants, thereby completing the cycle and respecting the cycle of growth.

Yet, with over 30% extra produce being made than required, using precious resources wisely is essential. Reducing waste not only saves money but also promotes a more eco-friendly way of living.

The Green Emulsion Recipe

The adaptable formula works with any type of salad greens and nuts. Through incorporating one whole egg, one eliminate the hassle to repurpose an extra white. This result is a creamy, rich sauce that pairs beautifully with greens, grilled veggies, grilled poultry, pasta, or rice.

Serves 2

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

• 100 grams butter
• 50g external salad leaves of two romaine or butter lettuce, rinsed and dried
• 20g shelled salted nuts – white nuts like pine nuts help maintain a vivid color, but any nuts will do
• One small entire egg

For the Salad

• 2 little gem heads, halved longwise
• Extra-virgin oil, as needed
• Fresh lime juice or apple cider vinegar, to taste
• 1 generous handful fresh greens (like parsley), leaves left intact, stalks finely minced

Instructions

First preparing the mayonnaise. Melt the butter in a medium saucepan, add the external salad leaves, cover and wilt for approximately a minute, stirring a couple times, until they have softened. Transfer this mixture into a jug of an immersion blender, include the pistachios and whole egg, then blend until smooth. If needed, incorporate extra seeds to get a thick consistency. Store in an sealed jar in the refrigerator for as long as 3 days.

To assemble the salad, drizzle each gem portion with olive oil and acid, then season generously. Coat with a zigzag drizzle of the green emulsion, then top with the herbs. Place on 2 plates and serve right away.