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Modeled after a well-known NYC eatery, the innovative technique turns usually thrown-out external lettuce leaves into an smooth green “mayonnaise”. It’s a smart approach to reduce food waste while producing something delicious and versatile.

The Reason Repurpose External Lettuce Greens?

Those outer leaves are nature’s natural wrapping, shielding the tender inside lettuce. While recycling vegetable trimmings is one fundamental zero-waste practice, finding creative applications for them is even more beneficial. Converting excess ingredients into rich soil prevents landfill accumulation, where they can emit methane, which is a potent climate concern.

This is rather innovative when you consider about it: food rots and becomes that perfect growing medium to nourish further crops, thereby closing the cycle and honoring the cycle of growth.

Yet, with more than 30% extra food being made compared to needed, using valuable resources wisely is essential. Minimizing leftovers not only conserves money but also supports a more sustainable way of living.

This Herb-Infused Emulsion Method

This adaptable recipe functions with any variety of salad greens and nuts. Through using a entire egg, you avoid any hassle to repurpose an leftover egg white. The outcome is an creamy, rich dressing that works beautifully with salads, roasted vegetables, grilled poultry, pasta, or rice.

Serves two

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

• 100g butter
• 50 grams external salad greens from 2 little gems, rinsed and thoroughly dried
• 20 grams shelled salted pistachios – light-colored seeds like blanched almonds assist maintain the vivid green, but whatever nuts can work
• 1 medium whole egg

For the Side

• 2 romaine or butter lettuces, halved longwise
• Cold-pressed oil, as needed
• Fresh lime juice or apple cider vinegar, as desired
• 1 generous handful soft herbs (such as chervil), leaves left whole, stalks thinly chopped

Instructions

Begin by making the emulsion. Melt the fat in a small pot, add the outer salad greens, cover and cook for approximately a minute, stirring a couple times, until they have wilted. Pour this mixture into the jug of an stick blender, include the pistachios and whole egg, then blend until smooth. As necessary, incorporate extra nuts to achieve the thick consistency. Store in an sealed container in the fridge for up to 3 days.

To prepare the salad, sprinkle each gem half with oil and acid, then salt generously. Coat with one tight drizzle of the herb mayonnaise, then top with the herbs. Arrange on 2 plates and enjoy immediately.