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Inspired by a well-known NYC restaurant, this groundbreaking technique converts usually thrown-out outer salad greens into an luxurious herbaceous “mayonnaise”. It’s a ingenious approach to reduce kitchen waste while creating a condiment tasty and versatile.

Why Use External Salad Leaves?

Those outer greens serve as the plant’s protective packaging, guarding the tender inner lettuce. Although composting vegetable scraps is one fundamental zero-waste practice, finding new uses for these parts is additionally beneficial. Turning excess food into rich compost avoids dump buildup, where it may emit greenhouse gases, which is a potent environmental issue.

It’s rather innovative when you think over it: food decomposes and becomes that perfect growing medium to nourish further plants, thus completing this cycle and respecting nature’s process of life.

However, with more than 30% surplus produce getting produced than required, using valuable resources efficiently is essential. Reducing leftovers not only conserves money but also promotes the increasingly eco-friendly way of living.

This Green Emulsion Method

The adaptable recipe functions with whatever variety of lettuce and nuts. By using one whole egg, one eliminate the hassle to use up the extra egg white. The result is an creamy, rich dressing that works perfectly with greens, roasted vegetables, seared chicken, pasta, or rice.

Serves 2

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

• 100g butter
• 50 grams external salad leaves from two little gems, rinsed and thoroughly dried
• 20 grams peeled salted nuts – white seeds such as pine nuts help maintain a bright color, though any seeds will do
• One small whole egg

To Make the Salad

• 2 romaine or butter lettuces, split lengthways
• Extra-virgin oil, as needed
• Lemon juice or apple cider vinegar, to taste
• One small bunch soft greens (like dill), sprigs left whole, stalks thinly chopped

Steps

First making the emulsion. Melt the butter in one medium pot, toss in the external lettuce leaves, cover and wilt for approximately a minute, stirring a couple times, till they’ve wilted. Transfer this contents into the container of an immersion processor, include the pistachios and egg, then blend until smooth. As necessary, incorporate extra nuts to get a thick consistency. Store in a airtight container in the refrigerator for as long as three days.

For prepare the salad, sprinkle each gem half with olive oil and acid, then season generously. Coat with one tight drizzle of the green mayonnaise, then scatter with the herbs. Arrange on two plates and serve right away.