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Modeled after a well-known NYC restaurant, the groundbreaking technique converts usually thrown-out external lettuce greens into a luxurious herbaceous “mayonnaise”. It’s a smart approach to cut down on leftovers while making something delicious and adaptable.

Why Use Outer Salad Greens?

Those external greens serve as nature’s protective packaging, guarding the delicate inner leaves. Although composting vegetable scraps is one fundamental sustainable habit, finding new applications for them is even more beneficial. Turning surplus food into fertile compost avoids dump buildup, where it may release greenhouse gases, which is a powerful environmental concern.

This is quite radical when you think over it: produce decomposes and transforms into the perfect soil to feed further plants, thereby closing the cycle and honoring nature’s cycle of life.

However, with over 30% surplus produce being made compared to required, consuming precious resources wisely is essential. Reducing waste not only conserves money but also promotes a more sustainable lifestyle.

The Herb-Infused Emulsion Method

This adaptable recipe works with whatever type of salad greens and seeds. Through incorporating a entire egg, one eliminate the need to use up the extra egg white. This outcome is an creamy, nutty sauce that pairs beautifully with salads, grilled vegetables, seared chicken, noodles, or rice.

Yields 2

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

• 100g butter
• 50g outer lettuce leaves from 2 romaine or butter lettuce, rinsed and thoroughly dried
• 20 grams peeled salted nuts – light-colored nuts such as cashews help keep a vivid color, but whatever seeds can work
• One medium whole egg

For the Side

• Two romaine or butter lettuces, halved lengthways
• Extra-virgin olive oil, to taste
• Lemon juice or apple cider vinegar, to taste
• 1 small handful fresh herbs (like dill), leaves left intact, stems thinly chopped

Steps

First making the mayonnaise. Heat the fat in a small pot, add the external lettuce leaves, place a lid and cook for approximately 60 seconds, stirring once or twice, till they’ve softened. Pour the mixture into a container of a stick blender, add the nuts and egg, then process until creamy. If needed, add extra nuts to get the thick texture. Store in an airtight jar in the fridge for up to three days.

To assemble the salad, sprinkle each lettuce half with oil and lemon juice, then salt liberally. Coat with a zigzag drizzle of the green emulsion, then scatter with the herbs. Place on 2 dishes and enjoy right away.