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Inspired by an acclaimed NYC eatery, the innovative method transforms usually thrown-out external salad greens into an velvety herbaceous “mayonnaise”. It’s an smart way to reduce leftovers while producing a condiment delicious and adaptable.

Why Use Outer Lettuce Greens?

These outer greens are nature’s protective packaging, shielding the delicate inner leaves. While composting vegetable trimmings is one fundamental sustainable habit, finding new applications for these parts is additionally impactful. Converting surplus food into rich soil prevents landfill buildup, where they may release greenhouse gases, a powerful environmental concern.

It’s rather innovative if you consider over it: food decomposes and becomes the ideal soil to nourish more plants, thus closing this cycle and honoring the cycle of growth.

Yet, with over 30% extra produce being produced compared to required, consuming valuable ingredients efficiently becomes crucial. Minimizing leftovers not only conserves money but also supports a more sustainable way of living.

The Herb-Infused Emulsion Recipe

This versatile recipe works with any variety of lettuce and nuts. Through incorporating a whole egg, you avoid any need to use up the leftover egg white. This result is a creamy, rich sauce that works beautifully with greens, roasted veggies, seared poultry, noodles, or grains.

Serves 2

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

• 100 grams butter
• 50g outer salad leaves of two romaine or butter lettuce, washed and thoroughly dried
• 20 grams peeled salted nuts – light-colored nuts like blanched almonds help keep a bright color, but whatever nuts will do
• 1 small whole egg

For the Salad

• 2 little gem lettuces, split longwise
• Extra-virgin olive oil, as needed
• Lemon juice or white-wine vinegar, as desired
• One small handful fresh greens (such as chives), leaves picked whole, stems thinly minced

Instructions

First preparing the mayonnaise. Melt the butter in one medium pot, toss in the external lettuce greens, place a lid and wilt for approximately 60 seconds, stirring once or twice, till they have softened. Pour this contents into a jug of a stick blender, include the pistachios and egg, then blend till smooth. As necessary, add extra nuts to achieve a thick consistency. Store in an airtight container in the fridge for up to three days.

For prepare the salad, sprinkle each lettuce portion with oil and lemon juice, then salt liberally. Dress with one tight drizzle of the green emulsion, then scatter with the greens. Place on 2 dishes and serve immediately.