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Drawing from a popular New York restaurant, the groundbreaking method turns often-discarded external salad greens into an smooth green “mayonnaise”. This is a brilliant approach to minimize leftovers while making something flavorful and flexible.

Why Use Outer Salad Leaves?

These outer leaves are nature’s protective packaging, shielding the tender inner lettuce. Although recycling produce trimmings is a fundamental zero-waste habit, finding creative applications for them is additionally impactful. Converting surplus ingredients into fertile soil prevents dump accumulation, where it can emit greenhouse gases, which is a potent climate concern.

This is quite innovative when you consider about it: produce rots and becomes the ideal growing medium to nourish further crops, thereby closing the cycle and honoring nature’s cycle of growth.

Yet, with over 30% extra produce being made compared to needed, consuming precious resources wisely becomes essential. Reducing leftovers not only conserves cash but also promotes the more sustainable lifestyle.

The Herb-Infused Emulsion Method

This adaptable formula functions with any type of lettuce and seeds. By incorporating one entire egg, you avoid any hassle to use up an leftover white. The result is an smooth, rich dressing that works perfectly with salads, grilled vegetables, grilled chicken, noodles, or rice.

Yields 2

To Make the Green “Mayonnaise” (Makes approximately 200g)

• 100 grams butter
• 50g outer salad greens of 2 little gems, rinsed and dried
• 20 grams shelled roasted pistachios – white nuts like cashews assist maintain a vivid green, but whatever seeds can do
• 1 small whole egg

For the Salad

• Two little gem heads, halved longwise
• Cold-pressed olive oil, as needed
• Fresh lime juice or white-wine vinegar, to taste
• 1 small bunch soft greens (like dill), leaves picked intact, stalks finely minced

Steps

Begin by preparing the emulsion. Melt the fat in a small pot, add the external salad greens, cover and wilt for approximately 60 seconds, mixing a couple times, till they’ve softened. Transfer the contents into a container of an immersion blender, add the pistachios and whole egg, then blend till smooth. As necessary, add extra nuts to achieve a thick texture. Keep in a airtight container in the refrigerator for up to three days.

For assemble the salad, drizzle each lettuce portion with olive oil and lemon juice, then season generously. Coat with a tight drizzle of the herb mayonnaise, then scatter with the herbs. Arrange on 2 dishes and serve right away.