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Drawing from a well-known New York eatery, the groundbreaking technique transforms usually thrown-out external salad greens into an luxurious green “mayonnaise”. This is an ingenious way to cut down on kitchen waste while producing something tasty and adaptable.

Why Use External Salad Greens?

These outer leaves serve as the plant’s natural wrapping, guarding the delicate inside lettuce. While recycling produce scraps is one basic zero-waste practice, discovering creative applications for them is even more beneficial. Converting surplus ingredients into rich soil prevents landfill accumulation, where it may emit greenhouse gases, a powerful climate issue.

This is rather innovative if you think about it: food decomposes and transforms into the perfect soil to feed further crops, thus closing the loop and respecting the process of growth.

However, with over thirty percent surplus food being produced compared to needed, using valuable resources wisely is essential. Reducing leftovers not only conserves cash but also supports a more sustainable way of living.

This Herb-Infused “Mayonnaise” Recipe

The versatile recipe works with whatever type of salad greens and seeds. Through incorporating a whole egg, you eliminate the hassle to use up an leftover egg white. The outcome is a creamy, rich sauce that pairs beautifully with salads, grilled vegetables, grilled chicken, noodles, or grains.

Yields 2

For the Herb “Mayonnaise” (Yields approximately 200g)

• 100g butter
• 50 grams outer salad greens from two little gems, rinsed and dried
• 20g shelled roasted pistachios – light-colored seeds such as blanched almonds help keep the bright green, but any nuts will do
• One medium entire egg

For the Side

• Two little gem lettuces, split lengthways
• Cold-pressed olive oil, to taste
• Lemon juice or white-wine vinegar, to taste
• 1 generous handful soft greens (like parsley), leaves left intact, stalks finely chopped

Steps

First making the mayonnaise. Melt the butter in a small saucepan, toss in the external lettuce greens, place a lid and cook for approximately 60 seconds, stirring a couple times, till they’ve softened. Transfer this mixture into a jug of an stick processor, include the pistachios and whole egg, then process till smooth. As necessary, incorporate extra seeds to achieve the mayonnaise-like consistency. Keep in an airtight jar in the fridge for as long as three days.

To assemble the dish, sprinkle each gem portion with oil and acid, then salt generously. Dress with one tight pattern of the green mayonnaise, then scatter with the herbs. Arrange on 2 plates and serve right away.