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Modeled after a well-known NYC eatery, the creative method transforms usually thrown-out external lettuce greens into a luxurious herbaceous emulsion. It’s a smart approach to cut down on leftovers while creating a condiment tasty and flexible.

The Reason Use External Salad Leaves?

These external leaves serve as nature’s protective packaging, shielding the tender inner lettuce. Although composting produce trimmings is a fundamental zero-waste habit, discovering creative uses for them is additionally beneficial. Converting excess food into rich compost avoids dump accumulation, where it can emit greenhouse gases, a powerful environmental issue.

This is rather innovative when you consider over it: food rots and becomes the ideal growing medium to nourish more crops, thus closing the loop and honoring the process of life.

However, given over 30% extra produce getting made compared to required, consuming valuable resources efficiently is crucial. Reducing leftovers not only saves cash but also supports a more sustainable way of living.

The Herb-Infused “Mayonnaise” Recipe

This versatile formula functions with whatever variety of salad greens and nuts. By using a entire egg, you eliminate the hassle to use up an leftover egg white. The outcome is a smooth, rich dressing that pairs perfectly with greens, roasted vegetables, seared poultry, pasta, or grains.

Yields 2

To Make the Green “Mayonnaise” (Yields approximately 200g)

• 100 grams butter
• 50g outer lettuce greens from two little gems, washed and dried
• 20g shelled roasted nuts – light-colored nuts like blanched almonds help keep a bright green, though whatever seeds can work
• 1 medium entire egg

To Make the Side

• 2 little gem heads, halved longwise
• Cold-pressed oil, as needed
• Fresh lime juice or white-wine vinegar, as desired
• One generous handful fresh herbs (like chervil), leaves left whole, stalks thinly minced

Instructions

Begin by preparing the emulsion. Melt the fat in a small pot, add the outer lettuce greens, cover and cook for approximately a minute, mixing a couple times, until they’ve wilted. Transfer the mixture into the container of an stick processor, include the nuts and egg, then process till creamy. If needed, add extra seeds to achieve a mayonnaise-like texture. Store in a airtight container in the fridge for as long as three days.

To assemble the dish, sprinkle each gem portion with olive oil and lemon juice, then salt generously. Dress with one tight pattern of the green mayonnaise, then top with the herbs. Arrange on two plates and serve immediately.