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Modeled after an acclaimed NYC eatery, this innovative method turns often-discarded outer lettuce greens into a smooth green “mayonnaise”. This is an brilliant approach to minimize leftovers while producing something flavorful and versatile.

Why Use External Salad Leaves?

Those outer greens serve as the plant’s protective packaging, shielding the tender inner lettuce. Although composting produce trimmings is one basic zero-waste practice, finding creative applications for these parts is additionally beneficial. Converting surplus food into fertile soil avoids landfill accumulation, where it can release methane, a powerful environmental concern.

This is rather innovative if you think about it: food decomposes and transforms into the perfect growing medium to nourish more plants, thus closing the cycle and respecting the cycle of life.

Yet, with more than thirty percent surplus produce being produced than needed, consuming valuable ingredients efficiently becomes crucial. Reducing waste not only saves money but also promotes the more sustainable way of living.

This Herb-Infused “Mayonnaise” Method

The adaptable recipe functions with any variety of salad greens and nuts. By using a entire egg, one eliminate any need to use up an leftover egg white. The outcome is a creamy, nutty sauce that pairs beautifully with salads, grilled vegetables, grilled poultry, noodles, or rice.

Yields 2

To Make the Herb “Mayonnaise” (Yields approximately 200 grams)

• 100g butter
• 50 grams external salad greens of two little gems, rinsed and dried
• 20 grams shelled roasted pistachios – white nuts such as cashews assist keep a bright color, but any nuts will work
• One medium whole egg

For the Salad

• Two romaine or butter heads, split longwise
• Extra-virgin olive oil, to taste
• Fresh lime juice or white-wine vinegar, to taste
• One generous handful fresh greens (such as parsley), leaves picked whole, stems thinly minced

Steps

First making the emulsion. Heat the fat in a medium saucepan, toss in the outer lettuce leaves, place a lid and cook for about 60 seconds, mixing a couple times, till they’ve wilted. Pour the contents into a jug of a immersion processor, add the nuts and whole egg, then process until smooth. If needed, add extra nuts to get the thick texture. Store in a sealed container in the refrigerator for up to three days.

For assemble the dish, sprinkle each gem portion with oil and lemon juice, then salt generously. Dress with a zigzag pattern of the green emulsion, then top with the herbs. Place on 2 dishes and enjoy right away.