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Drawing from a well-known New York restaurant, this groundbreaking technique turns usually thrown-out external salad leaves into a velvety green emulsion. This is an ingenious approach to cut down on kitchen waste while producing a condiment delicious and flexible.

Why Use External Salad Leaves?

These outer greens are the plant’s natural wrapping, guarding the tender inside leaves. Although recycling vegetable scraps is one fundamental sustainable practice, finding new uses for them is even more impactful. Converting excess food into fertile soil prevents landfill accumulation, where it may emit methane, a potent climate issue.

It’s quite radical if you think about it: food rots and becomes that ideal growing medium to feed more plants, thereby completing this loop and honoring the cycle of growth.

Yet, with more than thirty percent extra produce getting produced than needed, using valuable resources wisely becomes crucial. Reducing waste not only saves cash but also promotes the increasingly sustainable way of living.

This Green “Mayonnaise” Method

The adaptable recipe works with whatever type of lettuce and nuts. By incorporating one entire egg, you avoid the hassle to use up the leftover white. The outcome is an creamy, nutty dressing that pairs beautifully with salads, roasted veggies, seared poultry, pasta, or rice.

Yields 2

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

• 100 grams unsalted butter
• 50 grams external salad leaves of 2 romaine or butter lettuce, washed and thoroughly dried
• 20 grams peeled roasted pistachios – light-colored seeds such as cashews assist maintain a bright color, though any nuts will work
• One medium entire egg

For the Side

• 2 romaine or butter heads, halved longwise
• Cold-pressed oil, as needed
• Lemon juice or apple cider vinegar, to taste
• One generous bunch fresh herbs (like parsley), sprigs left intact, stalks finely minced

Steps

Begin by preparing the mayonnaise. Heat the fat in a medium saucepan, toss in the outer salad greens, place a lid and wilt for approximately 60 seconds, mixing a couple times, till they have softened. Transfer the contents into a jug of a stick processor, add the nuts and egg, then process until smooth. If needed, add extra nuts to get the mayonnaise-like texture. Keep in an airtight jar in the fridge for as long as three days.

To prepare the dish, drizzle each gem portion with oil and acid, then season liberally. Coat with a tight pattern of the herb emulsion, then scatter with the greens. Place on two dishes and serve right away.