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Drawing from an acclaimed NYC restaurant, the creative method transforms typically wasted outer salad leaves into a luxurious green “mayonnaise”. This is an brilliant approach to cut down on leftovers while producing something flavorful and versatile.

The Reason Repurpose Outer Lettuce Leaves?

Those external leaves are nature’s protective packaging, shielding the tender inner leaves. Although composting produce scraps is one fundamental zero-waste practice, discovering creative uses for these parts is additionally impactful. Converting surplus ingredients into fertile compost avoids dump buildup, where they can emit greenhouse gases, which is a powerful environmental concern.

It’s rather innovative if you think over it: produce decomposes and transforms into that ideal soil to feed more plants, thus closing the loop and honoring the process of life.

Yet, given over 30% surplus produce getting made than needed, using valuable ingredients efficiently becomes essential. Minimizing leftovers not only conserves cash but also promotes a more eco-friendly lifestyle.

This Green “Mayonnaise” Method

The versatile formula works with whatever variety of salad greens and nuts. Through incorporating a whole egg, one avoid the hassle to repurpose the extra white. The result is an creamy, nutty dressing that works perfectly with salads, grilled veggies, grilled chicken, pasta, or grains.

Yields 2

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

• 100g butter
• 50 grams external salad leaves from two little gems, washed and thoroughly dried
• 20g peeled salted pistachios – white seeds like cashews help maintain the vivid color, but any nuts will do
• One small whole egg

For the Side

• Two little gem lettuces, halved lengthways
• Extra-virgin oil, to taste
• Fresh lime juice or apple cider vinegar, as desired
• 1 generous bunch soft greens (such as chervil), sprigs left whole, stalks finely chopped

Steps

First making the mayonnaise. Heat the fat in a small pot, add the external salad greens, cover and wilt for approximately a minute, mixing once or twice, till they’ve wilted. Pour this contents into the container of a immersion processor, include the pistachios and egg, then blend until creamy. As necessary, add more seeds to achieve the mayonnaise-like consistency. Store in a airtight jar in the fridge for up to 3 days.

To assemble the salad, drizzle each lettuce half with olive oil and lemon juice, then salt generously. Coat with one zigzag pattern of the green emulsion, then scatter with the greens. Place on two dishes and enjoy right away.