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Modeled after an acclaimed NYC restaurant, this groundbreaking technique converts usually thrown-out external salad greens into a velvety green emulsion. It’s an smart way to cut down on food waste while producing something tasty and versatile.

Why Use External Salad Leaves?

These outer leaves serve as the plant’s protective packaging, shielding the delicate inner lettuce. Although composting vegetable scraps is one fundamental zero-waste practice, discovering creative applications for these parts is additionally beneficial. Turning surplus ingredients into fertile soil avoids landfill accumulation, where it can emit methane, which is a potent climate concern.

This is rather innovative when you think over it: produce rots and transforms into the ideal soil to nourish further plants, thus completing this loop and respecting nature’s cycle of growth.

Yet, given over 30% surplus food getting made than required, consuming precious resources efficiently becomes crucial. Reducing leftovers not only saves cash but also supports the more eco-friendly way of living.

This Herb-Infused “Mayonnaise” Method

This adaptable recipe works with whatever variety of lettuce and seeds. By using one whole egg, one eliminate the hassle to use up the extra egg white. This result is an smooth, rich sauce that works beautifully with greens, grilled vegetables, seared poultry, noodles, or grains.

Yields 2

For the Herb “Mayonnaise” (Makes approximately 200g)

• 100g unsalted butter
• 50g outer salad greens of two little gems, rinsed and thoroughly dried
• 20g peeled salted pistachios – light-colored nuts like blanched almonds help keep the vivid green, though whatever seeds will do
• One small entire egg

To Make the Side

• 2 romaine or butter lettuces, split lengthways
• Extra-virgin oil, as needed
• Fresh lime juice or apple cider vinegar, to taste
• One generous bunch soft herbs (like chervil), sprigs picked intact, stems finely chopped

Instructions

First preparing the mayonnaise. Melt the butter in a small saucepan, add the outer lettuce leaves, cover and cook for approximately 60 seconds, mixing once or twice, until they’ve wilted. Pour this contents into a container of an immersion processor, add the nuts and whole egg, then process until smooth. As necessary, add extra nuts to get the mayonnaise-like consistency. Store in a sealed container in the refrigerator for as long as three days.

For assemble the salad, drizzle each gem portion with oil and acid, then season generously. Dress with a zigzag pattern of the herb mayonnaise, then top with the herbs. Place on 2 plates and serve immediately.