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Modeled after a popular NYC restaurant, this innovative method converts usually thrown-out external salad greens into a smooth herbaceous “mayonnaise”. This is an brilliant way to minimize leftovers while creating a condiment delicious and adaptable.

The Reason Repurpose Outer Lettuce Greens?

These outer greens are nature’s protective packaging, guarding the delicate inner leaves. While composting vegetable trimmings is one basic zero-waste habit, discovering new uses for these parts is additionally impactful. Converting surplus ingredients into rich soil avoids dump accumulation, where they can emit methane, a potent environmental concern.

This is rather radical if you consider over it: produce decomposes and becomes that perfect growing medium to feed more plants, thereby completing the loop and honoring nature’s process of life.

However, given more than 30% extra food being produced than required, consuming valuable resources wisely becomes essential. Reducing waste not only conserves money but also supports a more eco-friendly way of living.

The Green “Mayonnaise” Recipe

The adaptable recipe works with any variety of salad greens and seeds. Through using a whole egg, one avoid the hassle to repurpose the leftover white. This outcome is a smooth, rich dressing that pairs beautifully with salads, roasted veggies, grilled poultry, pasta, or rice.

Serves 2

To Make the Green “Mayonnaise” (Yields approximately 200 grams)

• 100g unsalted butter
• 50g external salad greens from 2 romaine or butter lettuce, washed and thoroughly dried
• 20g peeled roasted nuts – light-colored nuts such as blanched almonds assist keep a bright color, but whatever seeds can work
• 1 small whole egg

To Make the Side

• Two romaine or butter heads, split longwise
• Extra-virgin oil, to taste
• Fresh lime juice or white-wine vinegar, to taste
• 1 small handful soft herbs (like chervil), sprigs left intact, stalks thinly minced

Instructions

First making the mayonnaise. Heat the butter in one medium saucepan, toss in the external salad leaves, cover and wilt for about a minute, mixing a couple times, until they’ve wilted. Transfer this contents into the jug of a stick blender, include the nuts and whole egg, then blend till smooth. As necessary, add extra nuts to get a mayonnaise-like consistency. Store in a sealed jar in the fridge for as long as 3 days.

To prepare the salad, sprinkle each lettuce portion with oil and lemon juice, then season liberally. Dress with one tight drizzle of the herb emulsion, then top with the herbs. Place on 2 plates and serve right away.