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Modeled after an acclaimed NYC eatery, the creative technique transforms usually thrown-out outer lettuce leaves into a smooth herbaceous “mayonnaise”. It’s a ingenious approach to minimize leftovers while producing something flavorful and flexible.

The Reason Use Outer Lettuce Greens?

Those external leaves serve as the plant’s protective packaging, guarding the delicate inside lettuce. Although recycling vegetable scraps is one basic sustainable practice, finding creative uses for these parts is additionally impactful. Turning excess ingredients into rich compost prevents dump accumulation, where it can release greenhouse gases, a potent climate concern.

It’s quite innovative if you think about it: produce decomposes and transforms into the perfect soil to nourish more plants, thus completing the cycle and respecting nature’s cycle of growth.

However, with over thirty percent surplus food being made compared to required, consuming precious resources efficiently becomes crucial. Reducing leftovers not only saves cash but also supports a increasingly eco-friendly lifestyle.

The Herb-Infused Emulsion Recipe

This adaptable formula works with whatever variety of salad greens and nuts. By using one entire egg, one eliminate any need to repurpose the leftover egg white. This outcome is a smooth, rich dressing that pairs beautifully with salads, grilled veggies, seared chicken, noodles, or grains.

Yields two

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

• 100 grams butter
• 50 grams external lettuce greens from two romaine or butter lettuce, rinsed and dried
• 20 grams peeled roasted nuts – white seeds like cashews help maintain the vivid color, but any seeds can do
• One medium entire egg

To Make the Side

• Two little gem lettuces, halved longwise
• Extra-virgin olive oil, as needed
• Lemon juice or apple cider vinegar, as desired
• 1 generous handful fresh greens (like chives), sprigs picked whole, stalks thinly minced

Instructions

First preparing the emulsion. Heat the fat in one medium saucepan, toss in the external salad greens, place a lid and cook for approximately 60 seconds, mixing a couple times, until they’ve softened. Pour the contents into a container of a stick blender, add the nuts and egg, then process until creamy. As necessary, add extra nuts to get a mayonnaise-like consistency. Store in a airtight container in the fridge for as long as 3 days.

For assemble the salad, drizzle each lettuce half with olive oil and lemon juice, then season liberally. Coat with one tight drizzle of the green mayonnaise, then scatter with the greens. Place on 2 plates and serve right away.