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Drawing from an acclaimed New York eatery, the groundbreaking method turns typically wasted external lettuce leaves into an smooth green emulsion. It’s an ingenious way to cut down on food waste while creating a condiment flavorful and flexible.

Why Use Outer Lettuce Leaves?

Those external leaves are the plant’s protective wrapping, guarding the delicate inside lettuce. Although composting vegetable trimmings is a fundamental zero-waste habit, finding creative uses for them is even more impactful. Turning surplus ingredients into fertile compost prevents dump accumulation, where they can emit methane, which is a potent environmental issue.

It’s quite radical when you consider about it: food decomposes and transforms into that ideal growing medium to nourish further plants, thereby completing the loop and honoring the cycle of life.

However, with over 30% extra produce getting produced than required, using valuable ingredients wisely is essential. Reducing leftovers not only saves money but also supports the more sustainable lifestyle.

The Herb-Infused Emulsion Method

The versatile formula works with any type of lettuce and seeds. By incorporating a whole egg, you avoid the hassle to use up the extra egg white. The outcome is a smooth, nutty dressing that pairs perfectly with salads, roasted vegetables, seared chicken, pasta, or grains.

Yields two

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

• 100 grams butter
• 50 grams outer lettuce leaves of two romaine or butter lettuce, rinsed and thoroughly dried
• 20g peeled salted pistachios – white seeds like blanched almonds help maintain the bright color, though whatever seeds will work
• One medium whole egg

To Make the Side

• 2 little gem heads, split lengthways
• Cold-pressed olive oil, as needed
• Fresh lime juice or white-wine vinegar, as desired
• 1 small handful fresh herbs (such as parsley), leaves picked intact, stems finely minced

Steps

First making the mayonnaise. Melt the butter in a medium saucepan, add the outer lettuce leaves, place a lid and cook for about a minute, stirring once or twice, till they have softened. Transfer the mixture into the container of a stick blender, add the nuts and egg, then process till creamy. If needed, incorporate more seeds to achieve the thick texture. Store in a airtight jar in the fridge for as long as three days.

For assemble the dish, drizzle each gem portion with oil and acid, then season liberally. Dress with one zigzag drizzle of the green mayonnaise, then scatter with the herbs. Place on two dishes and enjoy right away.