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Inspired by an acclaimed NYC restaurant, this creative method converts often-discarded external lettuce greens into a smooth herbaceous “mayonnaise”. It’s a ingenious approach to cut down on food waste while creating something delicious and adaptable.

Why Use External Lettuce Leaves?

These outer greens are nature’s protective wrapping, guarding the delicate inner lettuce. While composting vegetable trimmings is one fundamental sustainable practice, finding new uses for them is even more beneficial. Turning surplus food into fertile soil prevents dump accumulation, where they may emit methane, a powerful climate issue.

This is rather radical when you think about it: food decomposes and becomes that perfect soil to nourish further crops, thereby completing the loop and honoring nature’s process of growth.

However, with more than 30% surplus food getting made than needed, using valuable resources efficiently is crucial. Reducing waste not only conserves money but also supports the increasingly eco-friendly lifestyle.

The Herb-Infused “Mayonnaise” Method

The versatile formula works with whatever type of salad greens and seeds. Through using a whole egg, you eliminate any need to repurpose an extra egg white. The result is a creamy, rich dressing that pairs beautifully with greens, roasted veggies, grilled poultry, noodles, or rice.

Serves 2

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

• 100 grams unsalted butter
• 50g external lettuce greens of 2 little gems, washed and dried
• 20 grams shelled roasted nuts – white seeds like blanched almonds assist maintain a vivid green, though whatever seeds can work
• One small entire egg

For the Side

• Two romaine or butter heads, split lengthways
• Extra-virgin oil, as needed
• Fresh lime juice or white-wine vinegar, as desired
• One generous handful fresh herbs (such as dill), sprigs left intact, stalks thinly minced

Instructions

First preparing the emulsion. Melt the fat in a medium saucepan, toss in the external lettuce leaves, place a lid and cook for approximately 60 seconds, mixing a couple times, till they’ve wilted. Pour the mixture into a jug of an immersion blender, add the pistachios and whole egg, then blend till creamy. As necessary, add more seeds to achieve the mayonnaise-like consistency. Keep in a sealed jar in the refrigerator for up to 3 days.

For assemble the salad, drizzle each lettuce half with olive oil and lemon juice, then salt liberally. Dress with one zigzag pattern of the green mayonnaise, then top with the greens. Arrange on two plates and enjoy right away.