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Inspired by a popular NYC restaurant, this groundbreaking method turns typically wasted outer salad greens into a velvety herbaceous emulsion. This is an ingenious way to reduce food waste while producing something delicious and versatile.

Why Use External Salad Greens?

Those outer leaves are nature’s protective wrapping, shielding the tender inner lettuce. Although recycling produce scraps is a fundamental sustainable habit, finding new uses for them is even more impactful. Converting excess ingredients into fertile soil avoids landfill accumulation, where it may release methane, which is a powerful environmental concern.

This is quite radical if you think over it: produce decomposes and becomes that ideal growing medium to feed more crops, thus completing this loop and honoring nature’s cycle of life.

However, given more than thirty percent surplus food getting made compared to required, consuming valuable resources efficiently becomes crucial. Reducing leftovers not only saves money but also supports the more sustainable lifestyle.

This Green “Mayonnaise” Recipe

The adaptable formula works with any type of lettuce and seeds. By incorporating a entire egg, one eliminate any need to use up the leftover white. This result is a smooth, rich sauce that works perfectly with greens, grilled vegetables, grilled poultry, pasta, or rice.

Serves 2

For the Herb “Mayonnaise” (Yields about 200g)

• 100 grams unsalted butter
• 50 grams outer lettuce leaves of two little gems, washed and thoroughly dried
• 20 grams peeled salted pistachios – light-colored seeds such as cashews assist maintain a bright green, but whatever nuts will do
• One small entire egg

For the Side

• Two romaine or butter lettuces, halved lengthways
• Extra-virgin olive oil, to taste
• Fresh lime juice or apple cider vinegar, as desired
• 1 generous handful fresh herbs (like dill), sprigs picked whole, stems finely minced

Steps

Begin by preparing the emulsion. Melt the butter in a medium saucepan, add the outer lettuce greens, cover and wilt for approximately a minute, mixing once or twice, till they have softened. Pour this mixture into the container of a stick processor, add the pistachios and egg, then process until creamy. As necessary, incorporate more seeds to achieve a mayonnaise-like texture. Store in a sealed jar in the fridge for up to 3 days.

For assemble the dish, drizzle each gem half with olive oil and acid, then salt generously. Coat with a zigzag drizzle of the green mayonnaise, then scatter with the greens. Arrange on 2 plates and enjoy right away.