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Drawing from a well-known NYC eatery, the innovative method converts often-discarded outer salad greens into a smooth herbaceous “mayonnaise”. This is an brilliant way to reduce leftovers while producing a condiment flavorful and versatile.

Why Repurpose External Lettuce Greens?

Those external greens serve as the plant’s natural packaging, guarding the delicate inside lettuce. Although composting produce trimmings is a basic zero-waste habit, finding new uses for them is additionally impactful. Converting excess food into fertile compost prevents dump accumulation, where it can release methane, which is a powerful environmental issue.

It’s rather innovative if you think over it: produce decomposes and transforms into the ideal soil to feed more crops, thus closing the cycle and respecting the process of growth.

However, given more than 30% surplus food being made than required, using precious resources wisely is crucial. Minimizing waste not only saves cash but also promotes the increasingly eco-friendly way of living.

This Herb-Infused Emulsion Method

The adaptable formula works with any type of salad greens and nuts. Through incorporating a whole egg, one avoid the need to repurpose the leftover white. This result is a creamy, rich sauce that pairs perfectly with salads, roasted veggies, grilled poultry, pasta, or rice.

Yields two

To Make the Green “Mayonnaise” (Makes approximately 200g)

• 100 grams butter
• 50g outer salad greens of 2 little gems, washed and thoroughly dried
• 20g shelled salted nuts – white nuts like blanched almonds help keep the bright green, but whatever seeds will work
• 1 medium whole egg

To Make the Salad

• 2 little gem lettuces, halved longwise
• Extra-virgin olive oil, as needed
• Fresh lime juice or white-wine vinegar, as desired
• 1 small handful fresh herbs (such as chervil), leaves left intact, stalks thinly chopped

Steps

Begin by making the mayonnaise. Heat the butter in a medium pot, toss in the outer lettuce greens, place a lid and wilt for approximately a minute, mixing once or twice, until they have wilted. Pour the mixture into the container of a immersion processor, add the nuts and egg, then process till creamy. As necessary, add more seeds to achieve the thick texture. Keep in a airtight jar in the refrigerator for as long as 3 days.

To prepare the salad, drizzle each gem portion with olive oil and lemon juice, then season generously. Coat with one zigzag pattern of the green mayonnaise, then top with the herbs. Arrange on 2 dishes and serve right away.