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Modeled after a popular New York eatery, this creative method converts typically wasted outer salad greens into a smooth herbaceous emulsion. This is an brilliant approach to cut down on food waste while creating a condiment flavorful and flexible.

Why Use External Salad Greens?

These outer greens serve as nature’s natural wrapping, shielding the delicate inside lettuce. While recycling produce trimmings is one basic zero-waste habit, discovering creative uses for them is additionally impactful. Converting excess food into fertile compost prevents dump accumulation, where they can emit greenhouse gases, a powerful environmental concern.

It’s rather radical when you consider about it: produce decomposes and becomes that perfect soil to feed further crops, thereby closing the loop and respecting nature’s cycle of life.

However, with over 30% surplus food being made than required, consuming valuable resources efficiently becomes crucial. Reducing waste not only saves cash but also promotes the more eco-friendly lifestyle.

The Herb-Infused “Mayonnaise” Method

The versatile recipe works with whatever variety of lettuce and nuts. By using a whole egg, you avoid any need to use up the extra egg white. The result is a creamy, rich sauce that works beautifully with greens, roasted vegetables, seared chicken, noodles, or grains.

Yields 2

For the Green “Mayonnaise” (Yields approximately 200 grams)

• 100 grams unsalted butter
• 50 grams outer lettuce leaves from two little gems, rinsed and thoroughly dried
• 20g shelled roasted nuts – white seeds like cashews assist keep the vivid color, though whatever seeds can work
• One small whole egg

For the Salad

• Two romaine or butter heads, halved longwise
• Cold-pressed olive oil, as needed
• Fresh lime juice or apple cider vinegar, as desired
• One small bunch fresh herbs (such as chives), leaves picked whole, stems thinly minced

Steps

First making the mayonnaise. Heat the fat in a medium saucepan, add the external lettuce greens, place a lid and cook for approximately a minute, stirring a couple times, until they have wilted. Transfer the contents into the jug of an immersion blender, add the pistachios and whole egg, then process till smooth. As necessary, add more seeds to achieve a thick consistency. Keep in an sealed container in the fridge for as long as 3 days.

To assemble the salad, sprinkle each gem portion with olive oil and lemon juice, then season liberally. Coat with a zigzag drizzle of the herb mayonnaise, then scatter with the greens. Arrange on two dishes and enjoy immediately.