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Modeled after a popular NYC eatery, this creative method transforms often-discarded outer salad greens into an velvety herbaceous emulsion. It’s a brilliant approach to cut down on kitchen waste while producing a condiment tasty and adaptable.

The Reason Repurpose External Salad Leaves?

These outer greens are the plant’s protective packaging, shielding the tender inner leaves. Although composting produce scraps is one fundamental sustainable habit, discovering creative applications for these parts is even more impactful. Converting surplus food into rich compost avoids landfill buildup, where they can emit greenhouse gases, which is a potent environmental concern.

It’s rather radical if you think about it: food rots and becomes the perfect growing medium to nourish further plants, thereby completing the cycle and honoring nature’s process of growth.

However, with over 30% extra produce getting made than required, consuming precious resources efficiently becomes crucial. Reducing leftovers not only saves cash but also supports a increasingly eco-friendly lifestyle.

This Green “Mayonnaise” Method

The versatile recipe works with whatever variety of salad greens and nuts. Through using one whole egg, you eliminate the hassle to use up an extra white. This result is a smooth, rich dressing that pairs beautifully with greens, grilled veggies, seared chicken, pasta, or grains.

Yields 2

To Make the Herb “Mayonnaise” (Yields about 200g)

• 100g unsalted butter
• 50 grams external lettuce leaves from two romaine or butter lettuce, washed and thoroughly dried
• 20 grams peeled salted pistachios – white nuts such as pine nuts assist maintain the bright green, but any nuts can work
• One small entire egg

To Make the Salad

• Two romaine or butter heads, split longwise
• Cold-pressed olive oil, as needed
• Fresh lime juice or apple cider vinegar, to taste
• One small handful fresh herbs (such as chives), leaves left whole, stalks thinly chopped

Instructions

Begin by preparing the emulsion. Melt the fat in a medium pot, add the outer lettuce leaves, cover and cook for approximately a minute, mixing a couple times, until they have wilted. Pour the contents into a container of an immersion processor, add the nuts and egg, then process till smooth. As necessary, incorporate more nuts to get a mayonnaise-like consistency. Keep in an airtight jar in the fridge for up to three days.

For assemble the dish, sprinkle each lettuce half with olive oil and lemon juice, then salt liberally. Dress with a zigzag pattern of the green emulsion, then scatter with the herbs. Place on two plates and enjoy right away.