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Inspired by a well-known New York eatery, this groundbreaking technique converts usually thrown-out outer salad leaves into an velvety green “mayonnaise”. It’s an smart approach to cut down on kitchen waste while producing a condiment delicious and versatile.

Why Repurpose External Lettuce Greens?

Those outer leaves are nature’s protective wrapping, guarding the tender inner leaves. While recycling produce scraps is one fundamental sustainable habit, finding creative applications for these parts is even more beneficial. Turning surplus food into fertile compost prevents landfill accumulation, where it can emit greenhouse gases, which is a potent environmental concern.

This is quite radical if you think over it: produce rots and becomes that perfect soil to nourish further plants, thereby completing the cycle and honoring nature’s cycle of life.

However, with more than 30% extra food being produced compared to required, using precious ingredients efficiently becomes crucial. Reducing waste not only saves cash but also promotes a more eco-friendly way of living.

This Herb-Infused “Mayonnaise” Recipe

The adaptable recipe functions with whatever variety of salad greens and seeds. Through incorporating a entire egg, you avoid any need to use up an extra egg white. The result is an smooth, nutty dressing that pairs perfectly with salads, grilled veggies, seared poultry, pasta, or rice.

Yields 2

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

• 100 grams unsalted butter
• 50 grams external salad greens from two little gems, rinsed and dried
• 20 grams peeled salted nuts – light-colored nuts like blanched almonds help keep a bright color, but whatever seeds will work
• One medium entire egg

To Make the Side

• Two romaine or butter heads, halved lengthways
• Cold-pressed olive oil, to taste
• Lemon juice or white-wine vinegar, to taste
• 1 small bunch soft greens (such as chives), leaves left intact, stalks finely minced

Instructions

Begin by making the mayonnaise. Melt the fat in a medium saucepan, toss in the outer salad greens, cover and wilt for approximately a minute, mixing a couple times, until they’ve wilted. Pour the contents into the jug of an immersion processor, add the nuts and egg, then blend till smooth. As necessary, add more seeds to achieve a mayonnaise-like texture. Keep in a sealed jar in the fridge for up to three days.

For prepare the dish, sprinkle each lettuce portion with olive oil and acid, then season liberally. Coat with one zigzag drizzle of the herb mayonnaise, then scatter with the herbs. Place on two dishes and serve right away.