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Inspired by a well-known New York restaurant, the innovative method transforms usually thrown-out external lettuce leaves into a smooth herbaceous emulsion. This is a ingenious approach to reduce leftovers while making something tasty and adaptable.

The Reason Repurpose External Salad Greens?

Those outer leaves serve as the plant’s protective wrapping, shielding the tender inner lettuce. Although recycling produce trimmings is a basic sustainable habit, discovering new applications for these parts is even more impactful. Converting surplus ingredients into rich compost avoids dump buildup, where they may emit greenhouse gases, a powerful environmental concern.

It’s rather innovative if you think about it: produce rots and becomes the ideal soil to nourish further plants, thereby closing the loop and respecting the process of life.

However, with over thirty percent extra produce getting produced than needed, consuming valuable resources efficiently is crucial. Minimizing waste not only conserves money but also supports a more eco-friendly lifestyle.

This Herb-Infused “Mayonnaise” Method

The adaptable formula functions with any variety of salad greens and seeds. By incorporating one whole egg, one eliminate the hassle to use up an leftover egg white. This outcome is an smooth, nutty sauce that pairs beautifully with greens, grilled vegetables, seared chicken, noodles, or rice.

Yields two

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

• 100g unsalted butter
• 50 grams external salad greens of 2 little gems, rinsed and dried
• 20 grams peeled salted nuts – white nuts such as blanched almonds assist keep a vivid green, though whatever nuts will work
• 1 small entire egg

To Make the Side

• 2 little gem lettuces, halved lengthways
• Extra-virgin oil, to taste
• Fresh lime juice or apple cider vinegar, as desired
• 1 small bunch soft greens (such as chervil), leaves left intact, stems thinly minced

Steps

Begin by making the mayonnaise. Melt the fat in one medium pot, toss in the outer salad leaves, place a lid and wilt for about a minute, mixing a couple times, until they’ve wilted. Transfer this mixture into the jug of an stick blender, include the nuts and whole egg, then process until creamy. If needed, incorporate extra nuts to achieve a thick consistency. Keep in a airtight jar in the fridge for up to 3 days.

To prepare the salad, sprinkle each lettuce portion with olive oil and lemon juice, then salt liberally. Coat with a tight pattern of the herb mayonnaise, then scatter with the herbs. Arrange on 2 dishes and serve immediately.