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Inspired by a well-known New York eatery, the innovative technique transforms usually thrown-out external lettuce leaves into an luxurious herbaceous “mayonnaise”. It’s an smart approach to cut down on leftovers while making something tasty and flexible.

Why Repurpose Outer Salad Leaves?

These external leaves are nature’s protective wrapping, shielding the tender inner leaves. While recycling produce scraps is one basic sustainable practice, discovering new uses for them is even more impactful. Converting excess food into fertile soil prevents landfill buildup, where they can emit methane, which is a potent climate issue.

It’s quite radical when you consider about it: produce decomposes and becomes the ideal soil to feed further crops, thereby completing this cycle and honoring the cycle of growth.

However, with over 30% surplus produce being made than required, consuming precious ingredients efficiently is crucial. Minimizing waste not only saves cash but also supports a increasingly eco-friendly lifestyle.

This Herb-Infused “Mayonnaise” Recipe

The adaptable formula works with any type of salad greens and nuts. Through using a entire egg, you avoid the need to use up an leftover white. The result is an creamy, rich dressing that pairs perfectly with salads, roasted veggies, seared poultry, noodles, or rice.

Yields 2

To Make the Green Emulsion (Yields about 200g)

• 100 grams unsalted butter
• 50 grams external lettuce greens of two little gems, washed and dried
• 20g shelled salted nuts – light-colored seeds like cashews help maintain a bright color, though whatever nuts will do
• One small whole egg

To Make the Salad

• 2 romaine or butter heads, split lengthways
• Extra-virgin oil, to taste
• Fresh lime juice or apple cider vinegar, to taste
• 1 small bunch soft herbs (like dill), leaves left whole, stalks thinly chopped

Instructions

Begin by preparing the emulsion. Melt the butter in a small pot, toss in the external lettuce greens, place a lid and cook for approximately a minute, stirring once or twice, until they’ve wilted. Pour this contents into the jug of a stick processor, add the pistachios and egg, then process until creamy. As necessary, add more nuts to achieve a thick consistency. Store in an sealed container in the refrigerator for up to 3 days.

To prepare the dish, drizzle each gem half with olive oil and acid, then salt generously. Coat with a tight drizzle of the herb emulsion, then scatter with the herbs. Place on 2 dishes and enjoy immediately.