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Modeled after a well-known NYC restaurant, this groundbreaking technique converts typically wasted outer salad leaves into an velvety green “mayonnaise”. It’s an smart way to cut down on leftovers while producing something tasty and versatile.

Why Use External Salad Leaves?

These external greens serve as nature’s natural wrapping, shielding the tender inside lettuce. While recycling vegetable scraps is a basic zero-waste practice, discovering new uses for these parts is even more beneficial. Converting surplus food into rich soil prevents dump accumulation, where they may release greenhouse gases, which is a powerful climate concern.

It’s quite innovative when you consider about it: produce decomposes and transforms into that perfect growing medium to nourish further crops, thereby completing this cycle and honoring nature’s process of life.

Yet, given over thirty percent surplus food being made than required, using precious ingredients wisely is crucial. Reducing leftovers not only saves cash but also promotes the increasingly eco-friendly lifestyle.

This Herb-Infused “Mayonnaise” Recipe

The adaptable formula works with any type of lettuce and seeds. By incorporating a whole egg, one eliminate any need to repurpose the extra white. The result is a creamy, nutty sauce that pairs beautifully with salads, grilled veggies, seared chicken, noodles, or grains.

Serves two

For the Green Emulsion (Yields approximately 200g)

• 100g butter
• 50g outer salad greens from two little gems, rinsed and dried
• 20g peeled roasted nuts – white nuts such as blanched almonds help maintain the vivid color, though any nuts can do
• 1 small whole egg

To Make the Salad

• 2 little gem heads, split longwise
• Cold-pressed olive oil, to taste
• Lemon juice or white-wine vinegar, to taste
• One generous handful fresh herbs (like parsley), sprigs picked whole, stalks thinly chopped

Steps

Begin by making the mayonnaise. Melt the butter in one small saucepan, toss in the outer lettuce leaves, place a lid and cook for about 60 seconds, mixing once or twice, until they’ve wilted. Pour the mixture into a jug of an immersion blender, add the nuts and whole egg, then process till creamy. If needed, add more seeds to achieve a thick consistency. Store in an sealed container in the fridge for as long as 3 days.

For prepare the salad, sprinkle each lettuce portion with olive oil and lemon juice, then salt liberally. Dress with a tight pattern of the herb mayonnaise, then top with the greens. Arrange on 2 dishes and serve right away.