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Drawing from a popular NYC restaurant, this creative technique turns usually thrown-out external salad leaves into an luxurious herbaceous emulsion. It’s a ingenious way to reduce leftovers while making something flavorful and versatile.

Why Repurpose External Salad Leaves?

Those external leaves are the plant’s natural packaging, shielding the tender inside lettuce. Although recycling vegetable trimmings is a basic sustainable habit, discovering new applications for them is additionally impactful. Turning surplus food into fertile compost prevents dump buildup, where it may emit methane, which is a potent climate concern.

It’s quite innovative when you think about it: food rots and becomes that ideal growing medium to nourish further plants, thus completing the loop and honoring nature’s cycle of growth.

However, given more than 30% extra produce getting made than required, consuming valuable resources efficiently becomes essential. Minimizing leftovers not only conserves money but also supports the increasingly sustainable way of living.

This Green “Mayonnaise” Recipe

This adaptable formula works with whatever variety of lettuce and nuts. Through incorporating one entire egg, you eliminate any hassle to repurpose an leftover white. This outcome is an smooth, nutty sauce that works perfectly with greens, roasted veggies, grilled poultry, noodles, or grains.

Yields two

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

• 100g unsalted butter
• 50 grams external salad leaves from two romaine or butter lettuce, washed and thoroughly dried
• 20g shelled roasted nuts – light-colored nuts such as blanched almonds help keep a bright green, though any nuts can do
• One small whole egg

For the Salad

• 2 romaine or butter heads, split longwise
• Cold-pressed olive oil, to taste
• Lemon juice or apple cider vinegar, as desired
• 1 generous bunch fresh herbs (like chives), leaves left whole, stems finely chopped

Steps

Begin by preparing the mayonnaise. Melt the fat in a medium saucepan, toss in the external lettuce greens, cover and cook for about 60 seconds, stirring a couple times, until they have softened. Pour the mixture into a container of a immersion processor, include the pistachios and whole egg, then blend until creamy. If needed, add more seeds to get the mayonnaise-like texture. Store in a airtight jar in the refrigerator for up to 3 days.

To assemble the dish, sprinkle each lettuce half with oil and lemon juice, then salt liberally. Coat with a zigzag drizzle of the herb emulsion, then top with the greens. Place on 2 plates and serve right away.