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Inspired by an acclaimed NYC restaurant, this innovative method transforms typically wasted external salad greens into a velvety herbaceous “mayonnaise”. This is a ingenious approach to cut down on kitchen waste while making something tasty and adaptable.

The Reason Repurpose External Salad Leaves?

Those outer leaves serve as nature’s protective packaging, guarding the tender inside leaves. While composting produce trimmings is a fundamental zero-waste habit, discovering new applications for these parts is even more impactful. Converting excess ingredients into rich soil prevents dump accumulation, where it may release greenhouse gases, which is a potent climate issue.

This is rather radical if you think over it: produce rots and transforms into the ideal soil to nourish more plants, thus closing the loop and honoring the cycle of growth.

However, with more than 30% extra food being made compared to needed, using precious ingredients wisely is crucial. Reducing waste not only conserves cash but also promotes the increasingly sustainable lifestyle.

This Green “Mayonnaise” Method

This versatile formula works with whatever variety of salad greens and seeds. By using one whole egg, you eliminate the hassle to use up an extra egg white. This outcome is a creamy, rich dressing that works beautifully with greens, roasted vegetables, seared chicken, noodles, or grains.

Serves 2

To Make the Herb Emulsion (Yields approximately 200 grams)

• 100g unsalted butter
• 50g outer salad greens of 2 little gems, washed and dried
• 20 grams shelled roasted pistachios – light-colored seeds like pine nuts help keep a vivid color, though whatever nuts will do
• One medium entire egg

To Make the Side

• Two little gem heads, split lengthways
• Extra-virgin oil, as needed
• Lemon juice or white-wine vinegar, as desired
• One small handful soft greens (such as chives), leaves picked whole, stalks finely chopped

Instructions

First preparing the mayonnaise. Melt the fat in a small saucepan, toss in the outer salad greens, place a lid and wilt for approximately 60 seconds, stirring once or twice, till they have wilted. Pour this mixture into a jug of an immersion blender, add the nuts and whole egg, then blend until creamy. As necessary, add more nuts to achieve a mayonnaise-like consistency. Keep in an airtight container in the fridge for as long as 3 days.

To assemble the dish, sprinkle each lettuce portion with oil and acid, then season liberally. Dress with a tight pattern of the green emulsion, then scatter with the greens. Arrange on two plates and enjoy right away.