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Modeled after an acclaimed NYC eatery, this groundbreaking technique converts often-discarded outer salad greens into an smooth herbaceous “mayonnaise”. This is a brilliant way to minimize kitchen waste while making something flavorful and adaptable.

Why Use Outer Lettuce Greens?

These external leaves are the plant’s natural packaging, shielding the delicate inside leaves. Although recycling vegetable scraps is one fundamental sustainable habit, discovering new applications for them is additionally impactful. Turning surplus ingredients into rich soil avoids dump accumulation, where it can emit greenhouse gases, which is a potent climate issue.

This is quite radical if you think about it: produce decomposes and becomes that perfect soil to feed further crops, thus completing the cycle and respecting the cycle of life.

Yet, with more than 30% extra food getting produced than required, using precious resources efficiently is essential. Reducing leftovers not only conserves cash but also promotes a increasingly sustainable lifestyle.

This Herb-Infused “Mayonnaise” Method

The versatile recipe works with any variety of salad greens and seeds. Through incorporating a whole egg, one avoid any need to use up the leftover egg white. This outcome is an smooth, nutty dressing that works beautifully with greens, grilled veggies, seared poultry, pasta, or grains.

Serves 2

To Make the Green “Mayonnaise” (Yields approximately 200g)

• 100g unsalted butter
• 50 grams external lettuce greens of two little gems, washed and dried
• 20g shelled salted pistachios – white nuts like cashews assist maintain a bright color, but whatever seeds can do
• One small entire egg

For the Side

• Two romaine or butter lettuces, split longwise
• Extra-virgin olive oil, as needed
• Lemon juice or white-wine vinegar, to taste
• 1 small handful fresh herbs (such as dill), leaves left whole, stems thinly minced

Steps

Begin by making the mayonnaise. Melt the butter in a small saucepan, toss in the outer salad greens, place a lid and cook for about a minute, mixing a couple times, until they’ve wilted. Transfer this contents into a jug of a stick blender, include the nuts and whole egg, then blend till creamy. If needed, add extra nuts to get the thick texture. Keep in a sealed container in the fridge for up to three days.

To assemble the salad, sprinkle each lettuce portion with olive oil and lemon juice, then season generously. Coat with one zigzag drizzle of the green emulsion, then top with the herbs. Arrange on two dishes and enjoy immediately.