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Inspired by a well-known New York eatery, this innovative technique transforms usually thrown-out external salad greens into an velvety green emulsion. This is an ingenious way to cut down on leftovers while creating something tasty and adaptable.

The Reason Repurpose Outer Salad Greens?

These outer leaves serve as the plant’s natural wrapping, shielding the delicate inner lettuce. Although composting produce scraps is one basic zero-waste practice, discovering creative uses for them is even more beneficial. Turning surplus ingredients into fertile compost prevents dump accumulation, where it can emit methane, a powerful climate concern.

This is rather innovative if you consider about it: food rots and transforms into that perfect growing medium to nourish further plants, thus completing the cycle and honoring nature’s process of growth.

Yet, given over thirty percent surplus food being produced compared to required, using precious ingredients wisely becomes essential. Reducing waste not only conserves money but also supports a more sustainable lifestyle.

This Herb-Infused “Mayonnaise” Recipe

This versatile recipe works with whatever type of lettuce and seeds. By using a whole egg, one avoid the hassle to repurpose an extra egg white. This result is an creamy, nutty sauce that works perfectly with salads, grilled veggies, seared poultry, noodles, or rice.

Serves two

To Make the Herb Emulsion (Makes about 200 grams)

• 100g unsalted butter
• 50g external salad leaves of 2 romaine or butter lettuce, rinsed and thoroughly dried
• 20 grams peeled salted nuts – white nuts like cashews help keep a bright color, but any nuts can work
• 1 small whole egg

To Make the Side

• Two little gem lettuces, split lengthways
• Extra-virgin olive oil, to taste
• Fresh lime juice or apple cider vinegar, as desired
• One small handful fresh greens (such as chives), leaves left whole, stalks finely chopped

Instructions

First preparing the mayonnaise. Melt the fat in one small saucepan, add the external lettuce greens, place a lid and wilt for about 60 seconds, mixing once or twice, until they have wilted. Transfer this mixture into the jug of an immersion blender, add the nuts and whole egg, then process till smooth. If needed, incorporate extra nuts to get a thick consistency. Keep in an sealed jar in the refrigerator for up to three days.

To assemble the dish, sprinkle each lettuce portion with olive oil and acid, then season liberally. Dress with one tight pattern of the green mayonnaise, then top with the herbs. Arrange on 2 dishes and enjoy immediately.