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Inspired by a popular New York eatery, the groundbreaking technique turns typically wasted outer salad greens into an smooth herbaceous “mayonnaise”. This is an ingenious approach to cut down on food waste while producing a condiment flavorful and flexible.

Why Use External Salad Leaves?

These outer greens serve as nature’s protective wrapping, shielding the tender inside leaves. While recycling vegetable trimmings is a fundamental zero-waste habit, discovering creative applications for them is even more beneficial. Turning excess food into rich compost prevents dump accumulation, where they may emit methane, which is a powerful environmental issue.

This is quite innovative if you think over it: food rots and becomes that ideal growing medium to nourish more crops, thus completing this cycle and respecting the cycle of life.

Yet, with more than 30% surplus produce being produced compared to required, consuming valuable ingredients wisely becomes essential. Minimizing waste not only saves cash but also supports the increasingly eco-friendly lifestyle.

The Herb-Infused Emulsion Recipe

This versatile formula works with any variety of lettuce and nuts. Through using one whole egg, you eliminate any need to use up an leftover white. This result is an creamy, rich dressing that pairs beautifully with salads, roasted veggies, grilled chicken, pasta, or grains.

Yields 2

For the Herb Emulsion (Makes approximately 200 grams)

• 100g butter
• 50 grams external lettuce greens from two little gems, rinsed and dried
• 20 grams shelled salted pistachios – white nuts such as cashews assist keep a vivid color, but any seeds will do
• One medium whole egg

To Make the Salad

• Two romaine or butter heads, split lengthways
• Cold-pressed olive oil, to taste
• Lemon juice or white-wine vinegar, as desired
• One small handful soft herbs (like chives), sprigs left intact, stalks finely chopped

Instructions

First making the mayonnaise. Melt the butter in a small saucepan, toss in the outer lettuce leaves, place a lid and cook for approximately a minute, stirring a couple times, until they have wilted. Transfer the mixture into a container of a immersion processor, include the pistachios and egg, then blend till creamy. If needed, add extra seeds to get the thick texture. Keep in a sealed jar in the fridge for up to 3 days.

To assemble the salad, sprinkle each gem portion with olive oil and acid, then salt liberally. Dress with a zigzag pattern of the herb emulsion, then top with the greens. Arrange on two dishes and serve right away.