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Modeled after a popular New York restaurant, the creative method converts often-discarded external salad greens into an luxurious herbaceous emulsion. This is a brilliant approach to reduce kitchen waste while producing a condiment flavorful and flexible.

Why Use External Salad Greens?

These external greens are the plant’s protective packaging, shielding the delicate inside lettuce. Although recycling vegetable scraps is a fundamental sustainable practice, finding new applications for these parts is even more beneficial. Turning excess ingredients into rich compost prevents dump accumulation, where they may release greenhouse gases, a potent climate issue.

This is rather radical if you consider about it: food decomposes and becomes that ideal soil to nourish further crops, thus completing this cycle and respecting the process of life.

Yet, with more than 30% surplus produce getting produced than required, using precious ingredients wisely becomes crucial. Reducing waste not only saves cash but also supports the more eco-friendly lifestyle.

This Green “Mayonnaise” Recipe

The adaptable recipe functions with whatever type of lettuce and nuts. Through incorporating one whole egg, you eliminate any need to repurpose the leftover white. The result is a smooth, rich sauce that works perfectly with salads, roasted vegetables, seared poultry, noodles, or rice.

Serves 2

To Make the Herb “Mayonnaise” (Makes about 200 grams)

• 100 grams butter
• 50 grams outer lettuce greens of two little gems, rinsed and thoroughly dried
• 20 grams shelled roasted nuts – white nuts such as blanched almonds assist maintain the bright green, though any seeds will do
• One small entire egg

To Make the Salad

• Two romaine or butter lettuces, halved longwise
• Cold-pressed olive oil, as needed
• Fresh lime juice or white-wine vinegar, as desired
• 1 generous bunch fresh herbs (like chervil), sprigs left whole, stems thinly minced

Steps

Begin by preparing the emulsion. Melt the butter in one small pot, add the external salad leaves, cover and cook for approximately 60 seconds, mixing once or twice, until they’ve softened. Transfer this mixture into the container of an immersion processor, add the pistachios and whole egg, then blend until creamy. As necessary, incorporate extra seeds to achieve the mayonnaise-like texture. Store in an sealed container in the refrigerator for up to 3 days.

For prepare the salad, drizzle each lettuce portion with olive oil and acid, then season generously. Dress with one zigzag drizzle of the herb emulsion, then top with the herbs. Place on two dishes and serve immediately.