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Drawing from a well-known NYC eatery, the creative technique turns usually thrown-out outer salad greens into a luxurious herbaceous “mayonnaise”. This is an brilliant way to cut down on food waste while making a condiment delicious and versatile.

The Reason Use External Salad Leaves?

Those external greens are nature’s natural packaging, shielding the tender inner lettuce. Although composting produce scraps is a basic zero-waste habit, finding creative applications for them is even more impactful. Turning surplus food into rich compost avoids dump buildup, where they can emit methane, which is a powerful environmental issue.

It’s quite radical if you consider over it: produce decomposes and becomes that perfect growing medium to nourish more plants, thereby completing the loop and respecting the process of growth.

However, with more than 30% extra produce getting made compared to needed, using valuable resources wisely is crucial. Reducing waste not only conserves cash but also supports a increasingly eco-friendly lifestyle.

This Green “Mayonnaise” Recipe

The adaptable formula functions with any variety of lettuce and nuts. Through using one entire egg, you avoid any need to use up an extra egg white. This result is a creamy, rich dressing that pairs perfectly with greens, roasted veggies, grilled chicken, pasta, or grains.

Serves 2

For the Green “Mayonnaise” (Makes about 200 grams)

• 100 grams unsalted butter
• 50g external lettuce greens of two romaine or butter lettuce, washed and thoroughly dried
• 20g shelled salted nuts – light-colored nuts such as pine nuts assist maintain a vivid color, though whatever seeds will do
• One medium entire egg

To Make the Salad

• 2 little gem heads, split lengthways
• Extra-virgin olive oil, as needed
• Fresh lime juice or apple cider vinegar, as desired
• 1 generous bunch soft greens (like chervil), leaves left whole, stalks finely chopped

Steps

Begin by making the emulsion. Melt the fat in one medium saucepan, toss in the outer salad greens, cover and wilt for about a minute, stirring once or twice, until they’ve softened. Pour the mixture into a container of a stick blender, add the nuts and egg, then process until creamy. As necessary, incorporate extra nuts to get a mayonnaise-like consistency. Keep in an airtight container in the fridge for up to 3 days.

For prepare the salad, drizzle each lettuce half with oil and acid, then season generously. Dress with a tight drizzle of the green emulsion, then top with the herbs. Place on 2 plates and enjoy right away.