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Modeled after a well-known NYC eatery, the innovative technique transforms typically wasted external lettuce leaves into an smooth herbaceous “mayonnaise”. It’s an ingenious way to cut down on leftovers while producing something tasty and versatile.

Why Repurpose External Salad Leaves?

These external leaves are nature’s protective packaging, shielding the tender inside lettuce. Although composting produce trimmings is one basic zero-waste practice, finding creative applications for them is additionally impactful. Turning surplus ingredients into fertile compost prevents landfill accumulation, where it can emit greenhouse gases, a powerful climate concern.

This is quite innovative when you think about it: food decomposes and transforms into that ideal soil to feed further plants, thereby completing this loop and honoring nature’s cycle of life.

However, with more than 30% surplus produce getting produced compared to required, using precious ingredients efficiently becomes essential. Reducing waste not only saves cash but also promotes a more sustainable way of living.

This Herb-Infused “Mayonnaise” Method

The versatile formula works with any type of salad greens and nuts. By incorporating a entire egg, one eliminate any need to repurpose an leftover white. This result is an creamy, nutty dressing that pairs beautifully with greens, grilled vegetables, grilled poultry, noodles, or rice.

Serves two

To Make the Herb Emulsion (Yields about 200 grams)

• 100 grams butter
• 50g outer lettuce greens from two romaine or butter lettuce, washed and dried
• 20 grams shelled salted pistachios – white nuts like cashews assist keep the bright color, though whatever seeds can do
• One medium whole egg

To Make the Salad

• Two romaine or butter lettuces, halved lengthways
• Extra-virgin oil, as needed
• Fresh lime juice or apple cider vinegar, to taste
• 1 generous handful fresh herbs (such as parsley), sprigs left whole, stalks finely minced

Instructions

Begin by preparing the emulsion. Melt the butter in a medium pot, toss in the external lettuce leaves, cover and cook for approximately a minute, mixing a couple times, till they’ve softened. Pour the contents into a jug of an stick blender, include the pistachios and egg, then process until creamy. As necessary, add more seeds to achieve the thick texture. Store in an airtight container in the fridge for as long as 3 days.

To prepare the dish, drizzle each gem portion with olive oil and acid, then salt liberally. Coat with one zigzag drizzle of the green emulsion, then top with the greens. Arrange on two plates and enjoy right away.