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Modeled after an acclaimed NYC eatery, the creative method turns usually thrown-out outer salad greens into a luxurious herbaceous “mayonnaise”. This is an brilliant approach to reduce kitchen waste while producing a condiment flavorful and flexible.

Why Use Outer Lettuce Greens?

These external greens are the plant’s protective packaging, guarding the tender inside lettuce. While composting produce scraps is one basic zero-waste habit, finding new applications for these parts is even more beneficial. Turning excess food into fertile compost avoids dump accumulation, where it can emit greenhouse gases, a potent environmental concern.

It’s rather radical when you think over it: food rots and becomes that ideal soil to nourish more crops, thus completing the cycle and honoring the cycle of life.

However, with more than thirty percent extra food being produced than required, using valuable ingredients wisely becomes essential. Reducing leftovers not only conserves money but also supports the more eco-friendly way of living.

This Herb-Infused Emulsion Method

The versatile formula works with whatever variety of salad greens and seeds. By using one entire egg, you eliminate any need to repurpose the leftover white. The result is a smooth, nutty sauce that works perfectly with greens, grilled vegetables, seared chicken, pasta, or rice.

Yields 2

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

• 100g unsalted butter
• 50g outer salad leaves from 2 romaine or butter lettuce, rinsed and thoroughly dried
• 20g shelled salted pistachios – light-colored seeds like cashews assist maintain the bright green, though any seeds will do
• One small entire egg

To Make the Side

• 2 little gem lettuces, halved longwise
• Extra-virgin olive oil, to taste
• Fresh lime juice or apple cider vinegar, as desired
• One small bunch fresh greens (such as parsley), sprigs picked whole, stalks thinly minced

Steps

Begin by making the emulsion. Melt the fat in a medium saucepan, add the external salad greens, cover and wilt for about 60 seconds, mixing once or twice, till they’ve wilted. Transfer the contents into a jug of a immersion processor, add the nuts and whole egg, then blend until smooth. If needed, add extra seeds to achieve a mayonnaise-like consistency. Keep in a airtight container in the refrigerator for as long as three days.

For assemble the dish, drizzle each gem half with olive oil and lemon juice, then salt generously. Coat with a tight pattern of the herb emulsion, then top with the herbs. Arrange on two plates and enjoy immediately.