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Modeled after a well-known NYC restaurant, the groundbreaking method transforms often-discarded external lettuce greens into an smooth green “mayonnaise”. This is an smart approach to cut down on kitchen waste while making a condiment tasty and adaptable.

The Reason Repurpose External Salad Leaves?

Those outer greens are the plant’s protective wrapping, shielding the delicate inside leaves. While composting produce scraps is one fundamental zero-waste habit, finding creative uses for them is even more impactful. Converting surplus food into fertile soil avoids landfill accumulation, where they can release greenhouse gases, a powerful environmental issue.

It’s rather innovative when you think over it: produce decomposes and transforms into the ideal growing medium to nourish more plants, thus closing the loop and respecting nature’s cycle of life.

Yet, with more than 30% surplus produce being made compared to required, using valuable resources efficiently becomes essential. Minimizing waste not only saves money but also promotes a increasingly eco-friendly way of living.

The Herb-Infused “Mayonnaise” Recipe

This versatile recipe works with whatever variety of salad greens and nuts. Through incorporating a entire egg, one avoid any hassle to use up the leftover egg white. This result is a creamy, rich sauce that pairs perfectly with salads, roasted vegetables, grilled chicken, noodles, or grains.

Yields 2

For the Green Emulsion (Yields about 200g)

• 100g unsalted butter
• 50 grams external lettuce leaves of two little gems, rinsed and dried
• 20g peeled roasted nuts – light-colored nuts like cashews assist maintain a vivid green, though any seeds can work
• One medium whole egg

For the Side

• 2 romaine or butter lettuces, split lengthways
• Extra-virgin oil, as needed
• Lemon juice or apple cider vinegar, as desired
• 1 small handful soft greens (like chervil), leaves left intact, stems thinly minced

Steps

Begin by making the emulsion. Melt the butter in a small saucepan, add the external salad greens, place a lid and wilt for about a minute, mixing once or twice, until they’ve softened. Transfer this mixture into the jug of an stick processor, add the pistachios and egg, then blend until smooth. As necessary, add more nuts to get the thick consistency. Store in an airtight jar in the refrigerator for as long as three days.

For assemble the dish, drizzle each gem half with olive oil and lemon juice, then salt generously. Coat with one tight drizzle of the herb mayonnaise, then scatter with the herbs. Place on two plates and enjoy immediately.