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Inspired by a popular NYC eatery, the creative method converts often-discarded external lettuce leaves into an smooth herbaceous emulsion. This is an smart approach to cut down on leftovers while making a condiment delicious and adaptable.

The Reason Use External Lettuce Greens?

Those outer leaves are nature’s natural packaging, shielding the tender inner lettuce. While recycling produce trimmings is a fundamental zero-waste practice, discovering new applications for them is even more beneficial. Turning surplus ingredients into fertile soil avoids dump accumulation, where it may emit greenhouse gases, which is a potent environmental concern.

This is quite innovative when you think over it: food decomposes and transforms into that perfect growing medium to feed further plants, thereby completing this cycle and honoring nature’s process of growth.

However, with more than 30% surplus produce being produced compared to needed, using precious resources wisely becomes essential. Reducing waste not only saves cash but also supports a increasingly sustainable way of living.

This Herb-Infused “Mayonnaise” Recipe

The versatile recipe works with whatever variety of lettuce and nuts. Through incorporating one whole egg, you avoid any hassle to use up an extra white. The outcome is an creamy, nutty dressing that pairs beautifully with salads, grilled veggies, seared chicken, noodles, or grains.

Yields 2

To Make the Herb Emulsion (Yields about 200g)

• 100 grams butter
• 50 grams external lettuce leaves of two romaine or butter lettuce, rinsed and dried
• 20 grams shelled roasted pistachios – light-colored nuts such as blanched almonds help maintain the vivid green, but whatever seeds will do
• One small whole egg

For the Side

• 2 romaine or butter lettuces, halved longwise
• Extra-virgin oil, to taste
• Fresh lime juice or apple cider vinegar, to taste
• 1 small handful soft herbs (like chives), leaves left whole, stems thinly chopped

Steps

First preparing the emulsion. Melt the fat in a medium saucepan, add the external lettuce leaves, place a lid and cook for about 60 seconds, stirring a couple times, until they’ve wilted. Pour the mixture into the container of an stick blender, add the pistachios and whole egg, then blend until smooth. As necessary, add extra nuts to get the thick consistency. Store in a airtight container in the fridge for up to three days.

For prepare the dish, drizzle each gem portion with oil and lemon juice, then season generously. Coat with one tight pattern of the herb mayonnaise, then top with the herbs. Arrange on 2 plates and enjoy immediately.