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Inspired by a well-known NYC eatery, the groundbreaking technique converts often-discarded external salad leaves into a smooth green “mayonnaise”. This is a ingenious way to cut down on kitchen waste while creating a condiment tasty and adaptable.

The Reason Repurpose Outer Salad Greens?

Those external leaves serve as nature’s natural wrapping, shielding the delicate inner leaves. While composting vegetable trimmings is one fundamental zero-waste practice, finding new uses for them is additionally impactful. Turning surplus food into rich soil prevents dump buildup, where they can release methane, which is a powerful climate concern.

This is rather innovative if you think over it: food rots and becomes that perfect growing medium to feed further plants, thus closing the loop and honoring nature’s process of growth.

However, with over thirty percent extra food being made compared to required, using precious ingredients wisely becomes essential. Reducing leftovers not only saves money but also supports the increasingly sustainable way of living.

The Green “Mayonnaise” Method

The adaptable recipe functions with any type of salad greens and nuts. Through using one whole egg, you eliminate the need to repurpose the extra white. The result is a smooth, nutty dressing that pairs beautifully with salads, grilled veggies, seared chicken, pasta, or grains.

Serves 2

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

• 100g unsalted butter
• 50 grams outer lettuce leaves from two romaine or butter lettuce, washed and dried
• 20 grams shelled salted nuts – light-colored seeds such as blanched almonds assist maintain the bright green, though any nuts will work
• 1 medium entire egg

For the Salad

• 2 romaine or butter heads, split longwise
• Cold-pressed olive oil, to taste
• Lemon juice or apple cider vinegar, to taste
• 1 generous bunch soft greens (like dill), leaves picked intact, stems thinly chopped

Instructions

Begin by preparing the mayonnaise. Heat the fat in a medium saucepan, toss in the external salad leaves, cover and cook for about 60 seconds, stirring a couple times, till they’ve wilted. Pour this mixture into a container of an stick blender, include the nuts and whole egg, then process until smooth. As necessary, add extra nuts to get a thick consistency. Keep in a airtight jar in the refrigerator for as long as 3 days.

For assemble the dish, drizzle each lettuce portion with olive oil and lemon juice, then salt liberally. Coat with a zigzag drizzle of the green emulsion, then scatter with the herbs. Arrange on 2 dishes and serve immediately.