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Inspired by a well-known NYC restaurant, this groundbreaking method transforms typically wasted outer lettuce greens into an velvety herbaceous “mayonnaise”. This is an smart way to cut down on leftovers while making a condiment tasty and adaptable.

Why Repurpose External Lettuce Greens?

Those outer leaves serve as nature’s protective wrapping, shielding the tender inside leaves. Although recycling vegetable trimmings is one basic sustainable practice, finding creative applications for them is even more impactful. Turning surplus ingredients into rich soil prevents landfill buildup, where they may release greenhouse gases, which is a potent climate issue.

This is quite radical when you consider about it: food decomposes and becomes that ideal growing medium to nourish more plants, thus completing this loop and honoring the process of life.

However, with more than 30% surplus food being made than required, consuming precious resources efficiently is crucial. Reducing leftovers not only conserves money but also supports the more eco-friendly lifestyle.

The Herb-Infused “Mayonnaise” Method

This versatile formula works with whatever type of salad greens and seeds. Through using a entire egg, you avoid the hassle to use up the leftover egg white. This outcome is a smooth, rich sauce that pairs beautifully with salads, roasted vegetables, seared chicken, pasta, or grains.

Yields 2

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

• 100g unsalted butter
• 50 grams external salad greens from 2 little gems, washed and thoroughly dried
• 20g shelled salted nuts – white seeds like pine nuts assist maintain the bright color, but whatever nuts can work
• One medium entire egg

For the Side

• Two little gem lettuces, halved longwise
• Cold-pressed oil, as needed
• Lemon juice or apple cider vinegar, to taste
• 1 generous bunch soft herbs (like dill), sprigs left whole, stems thinly chopped

Steps

Begin by preparing the emulsion. Melt the fat in one small pot, add the external salad greens, cover and cook for about a minute, stirring a couple times, until they have wilted. Transfer this contents into a container of a immersion processor, include the pistachios and whole egg, then blend until creamy. If needed, add more seeds to get a thick texture. Keep in an sealed jar in the fridge for up to three days.

To assemble the salad, sprinkle each gem half with olive oil and acid, then salt liberally. Dress with a tight pattern of the green emulsion, then scatter with the herbs. Place on 2 plates and enjoy immediately.