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Modeled after a popular New York restaurant, the creative technique turns usually thrown-out external salad greens into a velvety herbaceous “mayonnaise”. It’s an brilliant approach to cut down on kitchen waste while producing something tasty and adaptable.

Why Use External Salad Greens?

These external leaves serve as the plant’s natural wrapping, shielding the delicate inside leaves. While recycling produce trimmings is a fundamental sustainable habit, finding new uses for these parts is additionally beneficial. Turning excess ingredients into rich soil avoids dump buildup, where it can release methane, a potent climate issue.

It’s rather radical when you think over it: food rots and transforms into the perfect growing medium to nourish more crops, thereby closing the loop and respecting nature’s process of growth.

Yet, with more than 30% surplus produce being made compared to needed, consuming precious ingredients wisely is crucial. Reducing waste not only conserves money but also promotes a more eco-friendly way of living.

This Herb-Infused “Mayonnaise” Method

This versatile formula functions with whatever type of lettuce and nuts. Through incorporating a entire egg, you avoid the need to use up the leftover egg white. This result is an creamy, nutty sauce that pairs perfectly with greens, grilled vegetables, seared chicken, noodles, or rice.

Serves two

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

• 100g butter
• 50g outer lettuce greens from 2 little gems, washed and dried
• 20g shelled roasted pistachios – light-colored nuts like pine nuts assist keep a bright color, though whatever nuts will do
• One small whole egg

For the Salad

• Two little gem heads, split lengthways
• Extra-virgin oil, as needed
• Lemon juice or white-wine vinegar, as desired
• One small handful soft greens (like chervil), sprigs left intact, stems finely minced

Instructions

First making the mayonnaise. Melt the fat in a small pot, toss in the outer salad leaves, cover and cook for about 60 seconds, mixing a couple times, till they’ve softened. Transfer this contents into the jug of an stick processor, add the pistachios and whole egg, then blend until creamy. If needed, add more nuts to achieve a thick consistency. Store in a sealed jar in the refrigerator for up to three days.

To assemble the dish, sprinkle each gem portion with olive oil and acid, then salt generously. Coat with a zigzag pattern of the herb mayonnaise, then top with the herbs. Arrange on 2 dishes and serve right away.