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Modeled after an acclaimed NYC eatery, the creative technique transforms often-discarded outer salad greens into an velvety green “mayonnaise”. This is a brilliant way to minimize food waste while producing something tasty and adaptable.

The Reason Use Outer Salad Leaves?

These outer greens are nature’s natural wrapping, shielding the delicate inner lettuce. While composting vegetable trimmings is a fundamental zero-waste practice, discovering new uses for them is additionally impactful. Turning excess ingredients into fertile soil prevents landfill buildup, where they can emit greenhouse gases, which is a powerful climate concern.

It’s quite innovative if you consider about it: produce rots and becomes the ideal soil to feed more crops, thus completing the loop and respecting nature’s cycle of life.

However, with over 30% extra food being made compared to needed, consuming valuable resources wisely becomes crucial. Minimizing leftovers not only conserves money but also supports the increasingly eco-friendly way of living.

This Herb-Infused “Mayonnaise” Recipe

The adaptable recipe functions with whatever type of lettuce and seeds. Through incorporating a whole egg, one eliminate any hassle to repurpose the extra white. This result is a smooth, rich dressing that pairs perfectly with greens, roasted veggies, seared chicken, noodles, or grains.

Serves two

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

• 100 grams unsalted butter
• 50 grams outer salad greens from 2 romaine or butter lettuce, rinsed and thoroughly dried
• 20g peeled salted pistachios – light-colored seeds like blanched almonds assist maintain a bright green, though whatever nuts can do
• 1 small whole egg

For the Salad

• Two little gem lettuces, split longwise
• Cold-pressed oil, as needed
• Lemon juice or apple cider vinegar, as desired
• 1 small handful fresh herbs (like parsley), sprigs picked whole, stems finely chopped

Instructions

First preparing the emulsion. Melt the butter in a medium pot, add the outer salad greens, place a lid and cook for about 60 seconds, stirring a couple times, until they have wilted. Transfer this mixture into a jug of a immersion processor, include the pistachios and whole egg, then blend until creamy. As necessary, add extra seeds to get a mayonnaise-like consistency. Store in a sealed jar in the refrigerator for up to three days.

To assemble the dish, sprinkle each lettuce portion with oil and lemon juice, then season generously. Coat with one zigzag drizzle of the green emulsion, then top with the herbs. Place on 2 dishes and enjoy right away.