Repurposing External Lettuce Greens into Rich Mayonnaise – A Zero-Waste Recipe
Drawing from an acclaimed NYC eatery, this groundbreaking method converts typically wasted outer salad leaves into an luxurious green “mayonnaise”. This is an smart way to reduce food waste while making something tasty and adaptable.
The Reason Use Outer Lettuce Greens?
Those outer leaves serve as the plant’s protective packaging, shielding the delicate inner lettuce. Although recycling produce trimmings is a fundamental sustainable habit, finding new uses for these parts is additionally beneficial. Turning excess ingredients into rich soil avoids dump buildup, where they can emit greenhouse gases, a powerful environmental concern.
It’s quite radical when you consider over it: produce decomposes and becomes that perfect soil to nourish more plants, thus completing the cycle and respecting nature’s cycle of life.
However, with more than 30% surplus produce getting produced compared to required, consuming valuable ingredients efficiently becomes crucial. Reducing leftovers not only conserves cash but also promotes the more eco-friendly way of living.
This Herb-Infused “Mayonnaise” Recipe
This versatile formula functions with whatever type of lettuce and nuts. By using a entire egg, one eliminate the need to repurpose an leftover egg white. This outcome is a creamy, nutty dressing that works perfectly with greens, grilled vegetables, seared poultry, pasta, or rice.
Yields 2
For the Herb “Mayonnaise” (Makes approximately 200g)
- 100g unsalted butter
- 50 grams external salad leaves of two romaine or butter lettuce, rinsed and thoroughly dried
- 20 grams peeled salted nuts – white nuts such as cashews help maintain the bright color, but any seeds will do
- One small whole egg
To Make the Side
- 2 little gem lettuces, halved longwise
- Extra-virgin oil, to taste
- Lemon juice or apple cider vinegar, to taste
- One small handful soft herbs (such as dill), sprigs picked whole, stems finely chopped
Instructions
Begin by making the emulsion. Heat the butter in one medium saucepan, add the outer lettuce greens, place a lid and wilt for approximately a minute, mixing once or twice, till they’ve softened. Transfer the mixture into the jug of an stick blender, include the nuts and whole egg, then process till smooth. If needed, incorporate more nuts to get the thick texture. Keep in a sealed container in the fridge for up to three days.
To assemble the salad, sprinkle each lettuce portion with olive oil and lemon juice, then season liberally. Coat with one zigzag pattern of the green emulsion, then scatter with the herbs. Place on two plates and serve immediately.
