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The Guardian - UK
The Guardian - UK
Lifestyle
Tom Hunt

How to turn outer lettuce leaves into mayonnaise – recipe

Tom Hunt
Tom Hunt's green mayo, made with the outer lettuce leaves, along with pistachio and butter.
Tom Hunt's green mayo, made with the outer lettuce leaves, along with pistachio and butter. Photograph: Tom Hunt/The Guardian

Wildair in New York is a groundbreaking restaurant that has deeply influenced my cooking. It opened in 2015 as a sister to the now closed Contra, an impeccable fine-dining restaurant, and the same precision and ingenuity was applied to Wildair’s dishes, which have that perfect balance of elevated refinement and skilled execution, all combined with a casual playfulness. You can probably imagine my excitement, then, when I found out that one of my favourite dishes from one of my favourite restaurants also just happened to save waste by making an emulsion from the outer leaves of little gem lettuce cooked in butter. Pure genius.

Green “mayonnaise”’ with little gem salad

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