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Inspired by an acclaimed NYC restaurant, this innovative method turns usually thrown-out external salad leaves into an velvety herbaceous “mayonnaise”. This is a smart approach to minimize kitchen waste while making a condiment flavorful and adaptable.

Why Use External Salad Greens?

These outer greens serve as the plant’s protective packaging, shielding the tender inside leaves. While recycling vegetable trimmings is a fundamental zero-waste habit, finding creative uses for them is additionally impactful. Turning excess ingredients into rich compost prevents landfill buildup, where they may release greenhouse gases, which is a potent climate issue.

It’s rather radical when you think about it: produce decomposes and becomes that ideal growing medium to nourish further crops, thereby completing this loop and respecting the cycle of growth.

Yet, given over 30% extra produce being made compared to needed, using precious resources efficiently is essential. Minimizing waste not only conserves money but also promotes a more sustainable way of living.

The Green Emulsion Recipe

This versatile recipe functions with whatever type of lettuce and nuts. Through incorporating one entire egg, one avoid any hassle to use up the leftover white. This outcome is a creamy, rich sauce that pairs perfectly with greens, grilled veggies, grilled chicken, noodles, or rice.

Serves 2

For the Green “Mayonnaise” (Yields about 200 grams)

• 100g butter
• 50 grams outer lettuce greens from 2 little gems, washed and dried
• 20g peeled roasted nuts – light-colored seeds such as cashews help keep a bright color, though any nuts can work
• 1 medium entire egg

To Make the Side

• 2 little gem lettuces, split longwise
• Extra-virgin oil, as needed
• Fresh lime juice or white-wine vinegar, as desired
• 1 generous handful soft herbs (such as dill), leaves left intact, stalks finely chopped

Steps

Begin by preparing the emulsion. Melt the butter in a small pot, add the external lettuce greens, cover and wilt for approximately a minute, stirring a couple times, till they’ve softened. Transfer this mixture into the jug of a stick processor, include the nuts and egg, then blend till smooth. As necessary, add more seeds to achieve the mayonnaise-like consistency. Store in an airtight container in the fridge for up to 3 days.

To assemble the dish, sprinkle each lettuce half with oil and lemon juice, then season generously. Coat with a zigzag pattern of the herb mayonnaise, then scatter with the greens. Arrange on two dishes and enjoy immediately.