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Modeled after an acclaimed NYC eatery, the groundbreaking method transforms usually thrown-out outer lettuce greens into a velvety herbaceous “mayonnaise”. This is an brilliant approach to cut down on leftovers while creating a condiment tasty and flexible.

Why Use External Salad Leaves?

These outer leaves serve as nature’s natural packaging, shielding the delicate inside lettuce. Although composting vegetable trimmings is a basic sustainable practice, discovering creative uses for these parts is even more beneficial. Converting surplus ingredients into rich soil prevents landfill buildup, where it can emit methane, which is a potent environmental issue.

This is quite innovative if you think over it: produce rots and transforms into the perfect soil to nourish further crops, thus completing the cycle and honoring nature’s process of growth.

However, given more than 30% extra food getting produced compared to required, consuming valuable ingredients wisely is crucial. Reducing leftovers not only saves cash but also supports the increasingly eco-friendly way of living.

The Herb-Infused Emulsion Method

The versatile recipe functions with any type of salad greens and seeds. By using a entire egg, you avoid the hassle to use up an leftover egg white. This result is an smooth, nutty sauce that pairs perfectly with greens, roasted veggies, seared poultry, noodles, or rice.

Serves two

For the Herb “Mayonnaise” (Yields about 200 grams)

• 100 grams butter
• 50 grams external lettuce greens of two little gems, washed and thoroughly dried
• 20 grams peeled roasted nuts – white seeds such as blanched almonds assist maintain a bright color, though any nuts can work
• One small whole egg

To Make the Side

• 2 little gem heads, split longwise
• Cold-pressed olive oil, as needed
• Lemon juice or white-wine vinegar, to taste
• 1 generous bunch soft herbs (such as dill), leaves left intact, stalks finely minced

Steps

Begin by making the mayonnaise. Heat the butter in one medium pot, toss in the outer lettuce leaves, cover and cook for about 60 seconds, stirring a couple times, until they’ve softened. Pour the contents into a container of a stick blender, add the pistachios and whole egg, then blend until smooth. If needed, incorporate extra seeds to achieve the mayonnaise-like texture. Store in a sealed jar in the fridge for as long as 3 days.

To assemble the salad, drizzle each lettuce portion with oil and acid, then season generously. Dress with a zigzag drizzle of the green emulsion, then scatter with the greens. Arrange on two plates and serve right away.