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Inspired by an acclaimed New York restaurant, this innovative method transforms often-discarded outer salad greens into a velvety green “mayonnaise”. This is a ingenious approach to minimize leftovers while producing something flavorful and versatile.

The Reason Use External Lettuce Greens?

These external leaves serve as nature’s protective packaging, guarding the delicate inner leaves. Although composting vegetable trimmings is a fundamental zero-waste practice, discovering new uses for them is even more impactful. Turning surplus ingredients into rich soil prevents dump accumulation, where it can emit methane, which is a powerful environmental concern.

It’s quite innovative if you think over it: food decomposes and becomes the perfect soil to nourish more crops, thereby completing the cycle and respecting nature’s cycle of growth.

However, with over 30% surplus produce getting made compared to required, using precious resources efficiently becomes crucial. Minimizing leftovers not only conserves cash but also supports the more sustainable way of living.

This Herb-Infused Emulsion Method

The adaptable recipe functions with whatever type of lettuce and nuts. Through incorporating a entire egg, you eliminate the hassle to use up an extra white. The result is a creamy, nutty sauce that pairs beautifully with salads, roasted vegetables, grilled poultry, pasta, or grains.

Serves two

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

• 100 grams butter
• 50 grams external salad greens from 2 little gems, rinsed and thoroughly dried
• 20g peeled roasted nuts – light-colored seeds like pine nuts assist maintain the vivid green, but whatever seeds can work
• One medium entire egg

For the Salad

• Two little gem lettuces, halved longwise
• Extra-virgin oil, as needed
• Lemon juice or apple cider vinegar, as desired
• 1 small handful fresh herbs (like chervil), sprigs picked whole, stems finely chopped

Instructions

Begin by making the emulsion. Heat the fat in one medium pot, toss in the outer lettuce leaves, place a lid and cook for about a minute, stirring a couple times, till they have softened. Transfer this contents into a jug of an stick blender, add the nuts and egg, then blend until creamy. As necessary, add extra seeds to get a mayonnaise-like texture. Store in a sealed jar in the refrigerator for up to three days.

To assemble the salad, sprinkle each lettuce portion with oil and acid, then season liberally. Dress with one tight pattern of the herb mayonnaise, then scatter with the greens. Place on 2 dishes and enjoy immediately.