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Inspired by a well-known NYC restaurant, the creative method transforms typically wasted external salad leaves into an smooth green emulsion. It’s an brilliant way to minimize kitchen waste while making something flavorful and adaptable.

Why Repurpose External Salad Greens?

These external greens are the plant’s protective packaging, shielding the tender inner leaves. Although composting vegetable scraps is a basic zero-waste practice, finding new applications for these parts is additionally beneficial. Converting surplus ingredients into rich compost prevents dump accumulation, where it may emit greenhouse gases, which is a potent climate concern.

It’s rather innovative when you consider about it: produce decomposes and becomes the perfect growing medium to nourish further crops, thus closing the cycle and honoring nature’s cycle of growth.

Yet, with more than 30% extra produce being produced compared to required, using precious ingredients efficiently becomes essential. Minimizing waste not only saves cash but also promotes the more eco-friendly way of living.

The Herb-Infused “Mayonnaise” Recipe

This adaptable formula functions with whatever type of salad greens and seeds. Through incorporating one entire egg, one eliminate the hassle to use up the extra white. The result is an creamy, nutty dressing that pairs perfectly with salads, grilled vegetables, grilled poultry, noodles, or grains.

Yields two

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

• 100g butter
• 50 grams outer salad leaves from two little gems, washed and dried
• 20 grams shelled roasted nuts – white seeds like blanched almonds assist keep a bright green, though any nuts will do
• 1 medium whole egg

To Make the Salad

• 2 little gem lettuces, halved longwise
• Extra-virgin oil, as needed
• Fresh lime juice or apple cider vinegar, as desired
• 1 small handful fresh herbs (like chervil), leaves picked intact, stalks finely minced

Instructions

First making the mayonnaise. Heat the fat in a small pot, add the external lettuce greens, cover and cook for about a minute, mixing once or twice, until they have softened. Transfer the mixture into a container of an stick blender, add the pistachios and whole egg, then process until creamy. As necessary, incorporate more seeds to get the thick texture. Keep in a airtight jar in the fridge for up to 3 days.

For assemble the salad, drizzle each lettuce half with olive oil and acid, then season generously. Coat with a zigzag pattern of the herb mayonnaise, then scatter with the herbs. Arrange on 2 dishes and enjoy immediately.