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Modeled after a well-known New York restaurant, this innovative technique transforms often-discarded outer salad greens into a luxurious green “mayonnaise”. This is a smart way to cut down on food waste while producing something tasty and versatile.

Why Use External Salad Leaves?

Those outer leaves are the plant’s protective wrapping, shielding the delicate inside leaves. Although recycling vegetable trimmings is one fundamental sustainable practice, discovering creative applications for these parts is even more impactful. Converting surplus ingredients into fertile soil avoids landfill buildup, where it can release methane, which is a powerful climate issue.

It’s rather innovative if you think over it: food rots and becomes the perfect growing medium to feed further plants, thus completing this loop and respecting the process of growth.

However, given over thirty percent surplus produce being produced than needed, consuming valuable resources efficiently becomes essential. Minimizing leftovers not only saves money but also supports the more eco-friendly lifestyle.

The Herb-Infused Emulsion Recipe

The versatile recipe functions with any type of salad greens and nuts. By using one entire egg, you avoid any hassle to repurpose the extra white. This result is an creamy, rich sauce that pairs perfectly with greens, grilled veggies, seared chicken, noodles, or rice.

Yields two

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

• 100 grams unsalted butter
• 50g outer lettuce greens of 2 romaine or butter lettuce, rinsed and dried
• 20 grams shelled salted pistachios – light-colored seeds such as pine nuts assist keep the vivid color, but whatever nuts will work
• One small whole egg

To Make the Salad

• 2 romaine or butter lettuces, split longwise
• Extra-virgin olive oil, as needed
• Fresh lime juice or apple cider vinegar, to taste
• One small bunch fresh greens (such as chives), sprigs left intact, stems thinly minced

Instructions

Begin by preparing the emulsion. Heat the fat in one small saucepan, toss in the external salad greens, place a lid and cook for about a minute, mixing once or twice, until they have wilted. Transfer this mixture into the container of a immersion processor, include the nuts and whole egg, then blend until creamy. If needed, incorporate more nuts to achieve a thick consistency. Keep in a airtight container in the refrigerator for as long as 3 days.

To assemble the dish, sprinkle each gem half with oil and lemon juice, then season generously. Coat with a tight pattern of the green mayonnaise, then top with the greens. Place on 2 dishes and serve right away.