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Modeled after an acclaimed NYC restaurant, this creative technique turns usually thrown-out external lettuce greens into a luxurious green “mayonnaise”. This is an brilliant way to cut down on leftovers while creating something tasty and flexible.

The Reason Use Outer Salad Leaves?

Those external leaves serve as nature’s natural packaging, guarding the tender inner lettuce. While recycling produce trimmings is one basic zero-waste habit, discovering new uses for them is even more impactful. Turning excess food into rich soil prevents landfill accumulation, where it can release methane, which is a powerful environmental issue.

This is rather innovative when you think about it: produce decomposes and becomes the perfect growing medium to feed more plants, thereby completing the cycle and honoring the cycle of growth.

However, with over 30% surplus produce being made compared to required, using valuable resources efficiently becomes crucial. Reducing waste not only saves cash but also supports the increasingly sustainable way of living.

The Herb-Infused Emulsion Recipe

The versatile formula works with whatever variety of salad greens and nuts. Through incorporating a whole egg, one avoid any need to repurpose an leftover white. The result is a creamy, rich dressing that pairs perfectly with greens, roasted veggies, seared poultry, pasta, or rice.

Serves two

To Make the Herb “Mayonnaise” (Makes about 200g)

• 100 grams butter
• 50g outer lettuce leaves from 2 little gems, washed and thoroughly dried
• 20g shelled roasted pistachios – white seeds such as blanched almonds assist maintain a bright green, but any seeds can do
• One small whole egg

For the Side

• 2 romaine or butter heads, split longwise
• Cold-pressed olive oil, as needed
• Lemon juice or white-wine vinegar, to taste
• One small handful fresh herbs (such as chives), leaves left whole, stems thinly minced

Instructions

First making the emulsion. Melt the fat in a small saucepan, toss in the outer lettuce greens, cover and wilt for approximately 60 seconds, mixing a couple times, till they have softened. Pour this mixture into the jug of a stick blender, include the nuts and whole egg, then process till smooth. If needed, add more nuts to get a mayonnaise-like consistency. Keep in a airtight jar in the refrigerator for as long as 3 days.

For assemble the salad, sprinkle each lettuce portion with olive oil and acid, then salt generously. Coat with a tight pattern of the herb mayonnaise, then top with the herbs. Arrange on 2 plates and enjoy immediately.