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Inspired by an acclaimed NYC restaurant, the innovative method converts usually thrown-out outer salad greens into an luxurious herbaceous “mayonnaise”. It’s an ingenious approach to cut down on kitchen waste while creating something delicious and versatile.

The Reason Repurpose Outer Lettuce Greens?

Those external leaves serve as the plant’s natural packaging, guarding the tender inside lettuce. While composting vegetable scraps is a fundamental zero-waste habit, finding creative uses for them is additionally beneficial. Converting excess ingredients into fertile compost avoids landfill accumulation, where it can release methane, a potent climate issue.

It’s quite innovative when you consider about it: produce decomposes and transforms into the ideal soil to feed more plants, thus closing this cycle and honoring the cycle of life.

Yet, with more than thirty percent surplus produce getting made than required, consuming valuable resources wisely is crucial. Minimizing waste not only saves money but also promotes the more sustainable way of living.

The Green “Mayonnaise” Method

The versatile recipe functions with any variety of salad greens and nuts. Through using a whole egg, one eliminate any hassle to repurpose the leftover egg white. The result is an creamy, nutty dressing that pairs beautifully with salads, roasted veggies, seared chicken, pasta, or rice.

Yields two

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

• 100g butter
• 50 grams outer salad leaves of 2 little gems, rinsed and dried
• 20g peeled roasted nuts – white seeds like pine nuts assist maintain a bright green, but whatever nuts can do
• One small entire egg

For the Salad

• 2 little gem lettuces, split lengthways
• Extra-virgin olive oil, as needed
• Lemon juice or apple cider vinegar, as desired
• 1 small bunch fresh greens (such as parsley), leaves left intact, stems finely chopped

Steps

First making the mayonnaise. Heat the butter in one small saucepan, toss in the outer salad leaves, place a lid and wilt for about a minute, mixing a couple times, until they’ve softened. Pour the contents into the jug of an stick processor, add the nuts and whole egg, then blend until smooth. If needed, incorporate more nuts to achieve the thick consistency. Keep in an airtight jar in the fridge for up to three days.

For prepare the salad, sprinkle each lettuce half with oil and lemon juice, then season liberally. Coat with a zigzag pattern of the herb mayonnaise, then scatter with the greens. Place on 2 dishes and enjoy right away.