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Inspired by a well-known NYC restaurant, this creative technique transforms typically wasted outer salad greens into an luxurious green emulsion. This is a smart approach to reduce leftovers while creating something flavorful and versatile.

The Reason Use External Lettuce Leaves?

These outer greens serve as nature’s protective wrapping, shielding the tender inside leaves. While composting vegetable scraps is one basic sustainable practice, finding creative uses for them is even more impactful. Converting surplus food into rich compost avoids dump accumulation, where they may emit methane, which is a powerful climate issue.

It’s rather radical if you consider about it: food rots and transforms into the ideal soil to nourish further crops, thus completing this loop and honoring the cycle of life.

However, with over 30% extra food being produced compared to required, consuming precious ingredients efficiently is essential. Minimizing waste not only saves cash but also promotes the more eco-friendly lifestyle.

This Herb-Infused “Mayonnaise” Recipe

This adaptable recipe functions with whatever type of salad greens and seeds. Through incorporating one entire egg, one avoid any hassle to use up an extra white. This result is an smooth, nutty sauce that pairs beautifully with salads, roasted veggies, seared chicken, pasta, or rice.

Yields 2

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

• 100g butter
• 50g external salad greens of 2 little gems, rinsed and thoroughly dried
• 20 grams peeled salted pistachios – light-colored seeds like cashews assist maintain a vivid color, but any nuts can work
• One medium entire egg

For the Salad

• Two romaine or butter lettuces, halved lengthways
• Cold-pressed oil, as needed
• Lemon juice or white-wine vinegar, as desired
• 1 small bunch soft greens (like chervil), leaves left intact, stems thinly chopped

Instructions

Begin by preparing the emulsion. Melt the butter in one small saucepan, add the outer salad greens, place a lid and cook for about 60 seconds, stirring a couple times, till they have wilted. Pour this contents into the container of a stick processor, include the pistachios and egg, then process till smooth. If needed, incorporate extra seeds to get the thick consistency. Keep in a sealed container in the refrigerator for up to three days.

For assemble the salad, sprinkle each gem half with oil and lemon juice, then salt liberally. Coat with one tight pattern of the green mayonnaise, then scatter with the greens. Place on 2 plates and serve right away.