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Modeled after a well-known NYC restaurant, this groundbreaking method transforms usually thrown-out external salad leaves into an luxurious green emulsion. This is an smart approach to minimize leftovers while producing a condiment flavorful and versatile.

Why Repurpose Outer Salad Greens?

Those outer greens are the plant’s protective wrapping, guarding the tender inner lettuce. Although composting vegetable trimmings is one fundamental zero-waste practice, finding creative uses for these parts is even more impactful. Turning surplus food into rich soil avoids dump accumulation, where it may emit greenhouse gases, a powerful climate concern.

It’s quite radical if you think over it: produce decomposes and transforms into that perfect growing medium to nourish further crops, thereby closing the loop and honoring nature’s cycle of growth.

Yet, given over thirty percent extra produce being produced than needed, consuming valuable ingredients efficiently is crucial. Reducing leftovers not only conserves cash but also supports the increasingly sustainable lifestyle.

This Herb-Infused “Mayonnaise” Recipe

This versatile formula functions with whatever type of salad greens and seeds. By using one whole egg, you avoid the need to repurpose an leftover egg white. The outcome is an smooth, nutty sauce that works perfectly with greens, grilled vegetables, grilled chicken, noodles, or rice.

Yields 2

For the Herb “Mayonnaise” (Yields approximately 200g)

• 100g unsalted butter
• 50 grams external lettuce greens from two little gems, rinsed and thoroughly dried
• 20g shelled salted nuts – white nuts like cashews assist keep a vivid green, though whatever seeds will do
• 1 medium whole egg

For the Side

• 2 little gem lettuces, halved longwise
• Cold-pressed oil, as needed
• Lemon juice or apple cider vinegar, as desired
• 1 generous handful soft greens (such as chives), sprigs left whole, stems thinly chopped

Instructions

First making the mayonnaise. Melt the fat in a small saucepan, toss in the external lettuce leaves, cover and cook for about 60 seconds, mixing a couple times, until they have softened. Transfer the mixture into the container of a stick blender, add the nuts and whole egg, then process till creamy. If needed, incorporate more seeds to achieve the thick consistency. Store in an airtight jar in the fridge for as long as three days.

For prepare the salad, drizzle each gem portion with oil and acid, then salt generously. Coat with one tight pattern of the green emulsion, then top with the herbs. Arrange on 2 dishes and serve immediately.