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Inspired by an acclaimed NYC restaurant, the creative method converts typically wasted external salad greens into a luxurious herbaceous “mayonnaise”. This is an ingenious approach to reduce kitchen waste while producing a condiment delicious and flexible.

The Reason Use Outer Lettuce Greens?

Those outer leaves are the plant’s natural wrapping, shielding the delicate inner leaves. Although composting produce scraps is a basic sustainable practice, finding new applications for them is even more impactful. Converting surplus ingredients into rich soil prevents dump buildup, where it can release methane, a potent environmental concern.

It’s quite radical if you consider over it: produce decomposes and transforms into that perfect soil to nourish more plants, thus completing this cycle and honoring nature’s process of growth.

Yet, with over 30% surplus produce getting made compared to required, consuming precious ingredients wisely becomes crucial. Minimizing leftovers not only conserves cash but also promotes the increasingly eco-friendly way of living.

This Green Emulsion Method

This adaptable recipe works with whatever type of salad greens and nuts. Through using one entire egg, one eliminate any need to use up an leftover white. The outcome is a smooth, nutty dressing that pairs perfectly with salads, grilled vegetables, grilled poultry, noodles, or rice.

Serves two

To Make the Herb “Mayonnaise” (Makes about 200g)

• 100g butter
• 50g outer salad greens of two little gems, rinsed and dried
• 20 grams peeled salted nuts – light-colored nuts like blanched almonds assist keep the bright green, though any nuts can work
• One medium whole egg

To Make the Side

• 2 little gem heads, split lengthways
• Extra-virgin oil, as needed
• Lemon juice or apple cider vinegar, as desired
• One small handful fresh greens (like chervil), sprigs picked whole, stems finely minced

Instructions

First preparing the mayonnaise. Melt the fat in a medium saucepan, add the outer salad leaves, cover and wilt for approximately a minute, mixing once or twice, till they have wilted. Transfer this mixture into the jug of a immersion blender, include the nuts and whole egg, then process till smooth. As necessary, incorporate more nuts to get the thick consistency. Keep in an airtight jar in the refrigerator for up to 3 days.

To prepare the dish, sprinkle each lettuce portion with olive oil and lemon juice, then season liberally. Dress with one zigzag drizzle of the herb emulsion, then top with the herbs. Arrange on 2 plates and enjoy immediately.