Upcycling Outer Lettuce Greens into Rich Mayonnaise – A Sustainable Guide

Modeled after a well-known New York restaurant, the innovative method converts often-discarded outer lettuce leaves into an velvety herbaceous “mayonnaise”. It’s a brilliant approach to cut down on food waste while creating something tasty and adaptable.

Why Use Outer Salad Greens?

These outer greens serve as the plant’s natural wrapping, shielding the delicate inside lettuce. Although composting vegetable scraps is a fundamental zero-waste practice, discovering new applications for them is even more beneficial. Converting surplus food into rich compost avoids landfill buildup, where it can release greenhouse gases, which is a powerful climate concern.

It’s rather innovative when you think over it: produce rots and becomes the perfect growing medium to feed more crops, thereby completing this loop and respecting the cycle of growth.

However, with over 30% extra produce getting made than required, consuming precious resources wisely is essential. Reducing waste not only saves money but also supports the more sustainable lifestyle.

The Herb-Infused Emulsion Recipe

The adaptable formula works with whatever type of salad greens and seeds. By incorporating a whole egg, you eliminate any need to repurpose an leftover egg white. The outcome is an smooth, rich sauce that works perfectly with salads, roasted veggies, seared poultry, pasta, or rice.

Serves two

To Make the Green Emulsion (Yields approximately 200g)

• 100g butter
• 50 grams outer lettuce leaves of two romaine or butter lettuce, rinsed and thoroughly dried
• 20g peeled roasted nuts – light-colored seeds like blanched almonds help maintain the vivid color, though whatever seeds will work
• One medium entire egg

For the Salad

• Two little gem heads, split lengthways
• Cold-pressed olive oil, as needed
• Fresh lime juice or apple cider vinegar, as desired
• 1 small handful soft herbs (such as parsley), sprigs picked whole, stalks finely chopped

Steps

Begin by making the emulsion. Heat the fat in one small saucepan, toss in the external lettuce leaves, place a lid and wilt for approximately a minute, mixing once or twice, until they have wilted. Pour the mixture into the jug of an stick blender, include the pistachios and whole egg, then process until smooth. As necessary, add extra nuts to get a thick consistency. Keep in a airtight jar in the fridge for up to three days.

For prepare the salad, sprinkle each lettuce half with olive oil and acid, then season generously. Dress with a tight pattern of the herb mayonnaise, then top with the herbs. Place on two dishes and enjoy immediately.