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Modeled after a well-known New York restaurant, this creative method turns usually thrown-out external lettuce greens into a luxurious green “mayonnaise”. It’s an brilliant way to cut down on kitchen waste while producing something tasty and versatile.

Why Repurpose Outer Salad Greens?

These external greens serve as nature’s protective wrapping, shielding the delicate inside lettuce. While composting produce scraps is one fundamental zero-waste habit, finding creative applications for these parts is even more beneficial. Converting surplus food into rich compost prevents dump buildup, where they can emit methane, a potent climate issue.

This is rather innovative if you think about it: produce rots and transforms into that ideal growing medium to feed further crops, thereby closing the loop and honoring nature’s process of life.

However, given over thirty percent extra food getting made than required, using precious resources wisely becomes essential. Reducing waste not only saves money but also supports the increasingly eco-friendly way of living.

This Herb-Infused Emulsion Method

The adaptable recipe works with any variety of salad greens and seeds. By using a whole egg, one avoid any hassle to use up the extra white. The outcome is an creamy, nutty dressing that works perfectly with greens, grilled vegetables, seared chicken, noodles, or rice.

Serves 2

For the Herb “Mayonnaise” (Makes approximately 200 grams)

• 100g unsalted butter
• 50g outer lettuce greens from two little gems, washed and thoroughly dried
• 20g shelled salted pistachios – white seeds such as blanched almonds help maintain the vivid green, but any nuts can do
• 1 medium whole egg

To Make the Side

• 2 romaine or butter lettuces, split lengthways
• Extra-virgin olive oil, as needed
• Lemon juice or white-wine vinegar, as desired
• One generous bunch soft greens (like chervil), leaves picked intact, stalks thinly chopped

Instructions

First making the mayonnaise. Heat the fat in a small saucepan, toss in the outer lettuce leaves, cover and wilt for approximately a minute, mixing a couple times, till they have wilted. Transfer the contents into the container of a immersion blender, add the pistachios and egg, then process till smooth. If needed, add more nuts to achieve the thick texture. Keep in a airtight jar in the refrigerator for as long as 3 days.

To prepare the salad, drizzle each gem portion with oil and acid, then salt liberally. Dress with a zigzag drizzle of the green emulsion, then scatter with the greens. Place on 2 plates and enjoy immediately.