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Modeled after a popular NYC restaurant, this groundbreaking technique transforms usually thrown-out external salad leaves into a luxurious green “mayonnaise”. It’s a smart way to cut down on leftovers while creating something flavorful and versatile.

The Reason Repurpose External Salad Leaves?

Those external greens are nature’s protective wrapping, shielding the tender inner lettuce. While composting produce trimmings is a basic sustainable habit, discovering creative uses for these parts is additionally impactful. Converting excess ingredients into fertile compost prevents dump accumulation, where it can release methane, a powerful environmental issue.

This is rather innovative when you consider over it: food decomposes and transforms into that ideal growing medium to feed more crops, thereby closing the loop and honoring the cycle of growth.

Yet, with over thirty percent surplus produce getting made compared to required, using precious resources efficiently is essential. Reducing leftovers not only conserves cash but also supports a more eco-friendly way of living.

The Herb-Infused “Mayonnaise” Recipe

The adaptable recipe functions with whatever type of salad greens and nuts. By incorporating a entire egg, one eliminate any hassle to repurpose an extra egg white. The result is a smooth, nutty dressing that works beautifully with salads, grilled vegetables, seared poultry, noodles, or rice.

Serves 2

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

• 100g butter
• 50 grams external lettuce leaves from two romaine or butter lettuce, rinsed and thoroughly dried
• 20g shelled salted nuts – light-colored nuts such as pine nuts help keep the vivid color, but any nuts will do
• One small entire egg

To Make the Salad

• 2 little gem heads, split lengthways
• Extra-virgin oil, as needed
• Fresh lime juice or apple cider vinegar, to taste
• One small handful soft greens (such as chives), leaves left whole, stalks finely minced

Instructions

Begin by making the mayonnaise. Melt the butter in a medium pot, toss in the external salad greens, place a lid and wilt for about a minute, stirring a couple times, until they’ve wilted. Pour the mixture into the container of a stick blender, add the nuts and egg, then blend till creamy. As necessary, incorporate more nuts to achieve a mayonnaise-like consistency. Store in an airtight container in the fridge for up to three days.

To assemble the dish, sprinkle each lettuce half with olive oil and lemon juice, then salt generously. Dress with one zigzag drizzle of the green emulsion, then scatter with the herbs. Place on two dishes and serve immediately.