Upcycling External Lettuce Greens into Creamy Mayonnaise – An Sustainable Recipe
Drawing from an acclaimed NYC eatery, this innovative method transforms usually thrown-out outer lettuce leaves into an smooth herbaceous “mayonnaise”. This is an ingenious approach to reduce leftovers while creating a condiment flavorful and flexible.
Why Use Outer Lettuce Greens?
Those outer leaves are nature’s natural packaging, guarding the tender inside lettuce. While composting vegetable trimmings is one fundamental sustainable habit, discovering creative applications for them is additionally impactful. Turning surplus ingredients into rich soil avoids landfill buildup, where they may release methane, which is a potent environmental concern.
It’s quite radical if you think over it: produce decomposes and transforms into the ideal growing medium to feed further crops, thereby closing the loop and honoring nature’s cycle of growth.
However, with over 30% surplus food being made compared to needed, consuming precious ingredients wisely becomes crucial. Minimizing leftovers not only saves cash but also promotes the more eco-friendly way of living.
This Green Emulsion Method
This versatile recipe functions with whatever type of lettuce and seeds. By incorporating a whole egg, one avoid the need to use up an leftover egg white. The outcome is an smooth, nutty dressing that works beautifully with salads, roasted vegetables, seared poultry, pasta, or rice.
Yields 2
To Make the Green “Mayonnaise” (Makes about 200g)
- 100 grams unsalted butter
- 50 grams external salad leaves from 2 little gems, washed and dried
- 20 grams peeled salted nuts – light-colored nuts such as cashews help maintain the vivid green, but whatever nuts will work
- 1 medium entire egg
For the Side
- 2 little gem lettuces, halved longwise
- Extra-virgin oil, as needed
- Fresh lime juice or white-wine vinegar, to taste
- 1 small bunch fresh herbs (such as chives), sprigs picked intact, stalks thinly minced
Steps
Begin by preparing the emulsion. Melt the fat in one small saucepan, add the outer lettuce leaves, place a lid and wilt for approximately a minute, stirring a couple times, till they have wilted. Transfer the contents into a jug of an immersion blender, add the nuts and egg, then process until smooth. If needed, incorporate more nuts to achieve the thick consistency. Store in a airtight container in the fridge for as long as 3 days.
For prepare the dish, drizzle each lettuce half with oil and lemon juice, then salt liberally. Dress with a zigzag drizzle of the herb mayonnaise, then scatter with the herbs. Place on two dishes and enjoy right away.
