🔗 Share this article

Inspired by a popular New York eatery, the groundbreaking technique transforms often-discarded external lettuce greens into an smooth herbaceous “mayonnaise”. This is a smart approach to reduce leftovers while producing a condiment tasty and versatile.

Why Use Outer Salad Greens?

These outer greens serve as the plant’s natural wrapping, shielding the delicate inner lettuce. While recycling vegetable scraps is a fundamental zero-waste habit, finding creative applications for them is even more beneficial. Converting excess food into fertile soil avoids landfill accumulation, where they may release methane, which is a potent environmental concern.

It’s rather radical if you think over it: produce decomposes and transforms into that ideal soil to feed further plants, thus closing this cycle and respecting nature’s cycle of life.

Yet, with over thirty percent surplus produce getting produced compared to required, consuming precious resources wisely becomes crucial. Minimizing waste not only conserves cash but also promotes a increasingly eco-friendly lifestyle.

The Green “Mayonnaise” Method

This adaptable recipe works with any type of salad greens and nuts. By using a whole egg, one avoid any need to use up an leftover egg white. This result is a smooth, nutty sauce that works perfectly with greens, grilled veggies, grilled chicken, noodles, or grains.

Serves 2

For the Herb Emulsion (Makes approximately 200 grams)

• 100 grams unsalted butter
• 50 grams external salad leaves from 2 little gems, rinsed and dried
• 20g peeled roasted pistachios – light-colored nuts such as cashews assist keep a bright green, but any nuts will do
• 1 medium entire egg

To Make the Salad

• 2 romaine or butter lettuces, halved lengthways
• Extra-virgin oil, to taste
• Fresh lime juice or apple cider vinegar, as desired
• One small handful soft greens (like parsley), sprigs left whole, stems finely chopped

Instructions

First making the emulsion. Melt the butter in one small pot, add the outer lettuce greens, place a lid and wilt for about a minute, stirring a couple times, till they have wilted. Pour the mixture into a container of a stick processor, include the pistachios and whole egg, then process till creamy. If needed, incorporate more nuts to get a thick consistency. Store in an sealed jar in the refrigerator for up to 3 days.

For prepare the dish, drizzle each gem half with oil and lemon juice, then salt generously. Dress with a tight pattern of the herb mayonnaise, then scatter with the herbs. Arrange on two dishes and serve right away.