🔗 Share this article

Modeled after an acclaimed New York eatery, this groundbreaking method converts typically wasted outer lettuce greens into a velvety herbaceous “mayonnaise”. It’s a smart way to reduce food waste while making a condiment flavorful and adaptable.

The Reason Use Outer Salad Greens?

These external greens are nature’s natural wrapping, shielding the delicate inside leaves. Although composting vegetable scraps is one fundamental zero-waste practice, discovering new uses for these parts is additionally beneficial. Converting excess ingredients into fertile soil avoids dump accumulation, where it may emit greenhouse gases, a potent environmental issue.

It’s quite innovative when you think over it: produce rots and becomes the ideal growing medium to nourish further plants, thereby completing this loop and honoring the cycle of growth.

Yet, given more than 30% extra food being made than needed, using valuable resources efficiently becomes essential. Minimizing leftovers not only conserves cash but also promotes the more sustainable way of living.

The Herb-Infused “Mayonnaise” Method

This adaptable recipe works with whatever type of lettuce and seeds. By using one entire egg, you avoid the hassle to use up the extra egg white. This result is a creamy, nutty dressing that pairs beautifully with greens, roasted vegetables, seared chicken, pasta, or rice.

Yields 2

To Make the Herb Emulsion (Makes approximately 200 grams)

• 100g butter
• 50g external lettuce greens of 2 little gems, washed and thoroughly dried
• 20g peeled roasted nuts – white nuts like blanched almonds assist keep a bright color, though whatever seeds can do
• 1 small whole egg

For the Salad

• Two little gem heads, halved longwise
• Extra-virgin oil, as needed
• Lemon juice or white-wine vinegar, to taste
• One generous bunch fresh greens (such as parsley), leaves picked intact, stems finely minced

Steps

First preparing the mayonnaise. Heat the butter in a medium saucepan, toss in the outer salad leaves, cover and wilt for approximately 60 seconds, stirring a couple times, till they have wilted. Transfer this mixture into a container of an immersion processor, include the nuts and egg, then blend until smooth. As necessary, add more nuts to achieve a mayonnaise-like consistency. Keep in a airtight container in the fridge for as long as 3 days.

For assemble the dish, sprinkle each lettuce half with oil and acid, then season liberally. Coat with a tight pattern of the green mayonnaise, then top with the herbs. Place on two plates and serve immediately.