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Drawing from a popular NYC restaurant, the groundbreaking technique transforms typically wasted external salad leaves into an smooth herbaceous emulsion. It’s an smart approach to cut down on kitchen waste while making a condiment tasty and adaptable.

The Reason Use Outer Salad Leaves?

These outer leaves are nature’s natural packaging, guarding the tender inner lettuce. Although composting vegetable scraps is a fundamental sustainable habit, discovering creative applications for them is even more beneficial. Converting surplus ingredients into fertile compost prevents landfill buildup, where they may release methane, which is a powerful climate issue.

It’s rather radical when you think about it: food decomposes and transforms into that ideal growing medium to feed further crops, thereby closing this loop and honoring nature’s cycle of life.

Yet, with more than 30% surplus produce being made than needed, consuming precious resources efficiently is essential. Reducing waste not only conserves money but also supports a increasingly eco-friendly lifestyle.

The Herb-Infused “Mayonnaise” Method

The versatile formula works with whatever type of salad greens and nuts. By incorporating one entire egg, you avoid the hassle to repurpose the leftover egg white. This result is an creamy, nutty dressing that works beautifully with greens, grilled veggies, seared chicken, noodles, or rice.

Serves two

To Make the Green “Mayonnaise” (Makes about 200g)

• 100 grams butter
• 50 grams external lettuce leaves from two romaine or butter lettuce, washed and dried
• 20 grams shelled roasted pistachios – white nuts like cashews assist maintain the bright green, but whatever seeds will work
• One medium whole egg

For the Salad

• Two romaine or butter heads, halved longwise
• Extra-virgin olive oil, as needed
• Fresh lime juice or white-wine vinegar, as desired
• One generous bunch soft herbs (such as chervil), sprigs left whole, stems finely minced

Steps

First preparing the mayonnaise. Heat the butter in a small pot, toss in the external lettuce greens, cover and wilt for about a minute, stirring once or twice, until they have softened. Transfer the mixture into a container of an stick processor, add the pistachios and egg, then process till creamy. As necessary, incorporate extra nuts to get a mayonnaise-like texture. Keep in a sealed container in the fridge for as long as three days.

For assemble the salad, sprinkle each lettuce half with olive oil and acid, then season liberally. Dress with one tight drizzle of the herb emulsion, then top with the herbs. Place on 2 plates and enjoy right away.