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Inspired by an acclaimed New York restaurant, this creative method converts typically wasted outer lettuce greens into a velvety green emulsion. This is a ingenious approach to minimize kitchen waste while producing something tasty and adaptable.

The Reason Use External Salad Greens?

Those external leaves serve as the plant’s protective wrapping, shielding the tender inner lettuce. While recycling produce trimmings is a fundamental sustainable habit, finding new applications for these parts is additionally impactful. Converting surplus food into fertile compost prevents dump buildup, where they may emit methane, which is a potent climate concern.

It’s rather radical when you consider about it: produce rots and transforms into that perfect soil to nourish further crops, thereby closing this cycle and honoring nature’s process of life.

Yet, with over 30% extra produce getting made compared to needed, using valuable ingredients wisely is essential. Minimizing leftovers not only saves cash but also supports a more sustainable lifestyle.

The Herb-Infused “Mayonnaise” Recipe

The versatile recipe functions with whatever variety of salad greens and nuts. By incorporating one entire egg, you avoid the need to use up the extra egg white. This result is a creamy, rich sauce that pairs perfectly with greens, roasted vegetables, seared poultry, pasta, or grains.

Serves two

For the Herb “Mayonnaise” (Yields approximately 200g)

• 100g unsalted butter
• 50g external salad greens from two little gems, washed and thoroughly dried
• 20 grams shelled roasted nuts – white seeds like pine nuts assist keep a vivid color, though whatever seeds can work
• 1 small whole egg

For the Salad

• 2 little gem heads, split lengthways
• Extra-virgin oil, as needed
• Fresh lime juice or white-wine vinegar, as desired
• 1 generous handful fresh greens (such as chervil), sprigs left intact, stems finely minced

Steps

First making the mayonnaise. Heat the fat in one medium saucepan, toss in the outer salad greens, cover and cook for approximately a minute, mixing once or twice, till they’ve softened. Transfer the contents into the jug of an stick processor, include the pistachios and egg, then blend till smooth. If needed, incorporate more seeds to achieve a thick consistency. Keep in a sealed jar in the refrigerator for as long as 3 days.

To prepare the dish, sprinkle each lettuce portion with olive oil and acid, then salt generously. Dress with a tight pattern of the green emulsion, then top with the greens. Place on two dishes and serve immediately.