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Inspired by an acclaimed NYC eatery, the creative technique turns typically wasted external lettuce leaves into an velvety herbaceous emulsion. This is an ingenious way to cut down on leftovers while creating something tasty and adaptable.

The Reason Repurpose Outer Salad Greens?

Those outer greens serve as the plant’s protective wrapping, guarding the delicate inner leaves. Although composting produce scraps is a basic zero-waste practice, finding new applications for these parts is additionally beneficial. Converting surplus food into rich soil prevents landfill buildup, where they may emit greenhouse gases, a potent environmental concern.

It’s quite radical if you consider over it: food rots and becomes that ideal growing medium to nourish more plants, thus completing this cycle and honoring the cycle of life.

Yet, with over thirty percent surplus produce being made compared to required, consuming precious resources wisely becomes essential. Reducing leftovers not only conserves money but also supports the more sustainable way of living.

The Herb-Infused “Mayonnaise” Method

The adaptable recipe works with any variety of salad greens and nuts. Through using a whole egg, you avoid any hassle to use up an extra egg white. The outcome is an smooth, nutty dressing that pairs perfectly with salads, grilled vegetables, grilled chicken, pasta, or grains.

Yields 2

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

• 100g unsalted butter
• 50 grams external lettuce leaves of 2 romaine or butter lettuce, washed and thoroughly dried
• 20g shelled salted pistachios – white nuts such as blanched almonds help keep a vivid color, but any nuts can work
• 1 small whole egg

For the Side

• 2 romaine or butter lettuces, halved lengthways
• Cold-pressed olive oil, as needed
• Lemon juice or apple cider vinegar, as desired
• 1 generous bunch soft greens (like parsley), sprigs left intact, stalks thinly minced

Instructions

First preparing the mayonnaise. Heat the butter in a medium saucepan, toss in the external lettuce greens, cover and cook for about a minute, stirring a couple times, until they’ve softened. Pour the mixture into a jug of an stick processor, add the pistachios and whole egg, then blend until creamy. As necessary, incorporate more seeds to get a thick consistency. Store in an airtight jar in the fridge for as long as 3 days.

To assemble the salad, drizzle each lettuce portion with olive oil and lemon juice, then salt liberally. Dress with one tight pattern of the green emulsion, then scatter with the greens. Place on two plates and enjoy right away.