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Inspired by a well-known NYC restaurant, this creative method converts often-discarded outer salad greens into an luxurious herbaceous “mayonnaise”. This is an ingenious way to minimize kitchen waste while making a condiment delicious and adaptable.

Why Use External Lettuce Leaves?

Those outer greens are the plant’s natural wrapping, shielding the delicate inside lettuce. Although recycling produce scraps is one fundamental sustainable practice, discovering new applications for them is additionally beneficial. Converting surplus food into fertile soil avoids landfill accumulation, where they may emit methane, a powerful climate issue.

This is quite innovative when you think about it: food rots and becomes that perfect soil to feed more crops, thus closing the loop and respecting the process of life.

However, given over 30% extra produce getting made compared to needed, using valuable ingredients efficiently is crucial. Minimizing leftovers not only conserves cash but also promotes the more eco-friendly lifestyle.

The Green “Mayonnaise” Method

This versatile formula works with any variety of salad greens and seeds. By using one whole egg, one eliminate the hassle to repurpose the leftover egg white. This outcome is a smooth, nutty sauce that works beautifully with salads, grilled veggies, grilled poultry, pasta, or rice.

Yields 2

For the Herb Emulsion (Makes approximately 200g)

• 100 grams butter
• 50 grams external salad leaves of two little gems, rinsed and thoroughly dried
• 20 grams shelled roasted nuts – light-colored seeds such as cashews help maintain a bright color, but whatever nuts will do
• One medium whole egg

For the Side

• Two little gem heads, split longwise
• Extra-virgin olive oil, to taste
• Fresh lime juice or white-wine vinegar, to taste
• One small handful soft herbs (like dill), sprigs picked whole, stalks thinly chopped

Steps

First preparing the mayonnaise. Heat the fat in a small pot, toss in the outer lettuce greens, cover and wilt for about 60 seconds, mixing once or twice, until they have softened. Transfer this contents into a container of an stick processor, add the nuts and whole egg, then blend until smooth. As necessary, incorporate extra seeds to achieve the thick consistency. Store in an airtight container in the refrigerator for up to three days.

To prepare the salad, sprinkle each lettuce half with olive oil and acid, then season generously. Coat with a tight pattern of the green emulsion, then scatter with the greens. Place on two dishes and enjoy immediately.