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Drawing from a popular NYC eatery, this creative method turns often-discarded outer lettuce greens into an luxurious herbaceous “mayonnaise”. It’s a smart way to cut down on leftovers while making a condiment flavorful and flexible.

The Reason Use Outer Salad Greens?

Those outer greens are nature’s natural packaging, guarding the tender inner leaves. While composting produce trimmings is one basic zero-waste practice, discovering creative uses for them is even more impactful. Turning surplus ingredients into fertile compost prevents landfill buildup, where it may release methane, a potent environmental issue.

It’s quite radical when you consider over it: food decomposes and transforms into the perfect soil to nourish further crops, thereby closing the cycle and respecting the process of life.

Yet, given over 30% extra produce getting produced compared to required, using valuable ingredients efficiently becomes essential. Reducing waste not only conserves money but also supports the increasingly sustainable lifestyle.

The Herb-Infused Emulsion Method

This adaptable formula works with whatever variety of salad greens and nuts. Through using one entire egg, one avoid the hassle to repurpose an extra egg white. The result is a smooth, rich sauce that pairs perfectly with greens, grilled veggies, seared poultry, pasta, or rice.

Yields 2

To Make the Herb Emulsion (Yields about 200 grams)

• 100 grams unsalted butter
• 50 grams external lettuce leaves of two romaine or butter lettuce, rinsed and thoroughly dried
• 20g shelled salted nuts – white seeds like pine nuts assist maintain the vivid color, though any nuts can do
• 1 medium whole egg

For the Side

• Two romaine or butter lettuces, split lengthways
• Extra-virgin oil, as needed
• Lemon juice or apple cider vinegar, as desired
• One generous handful soft herbs (like dill), leaves picked intact, stalks thinly chopped

Steps

First making the mayonnaise. Heat the butter in one small saucepan, add the external salad greens, place a lid and cook for about 60 seconds, mixing once or twice, until they have softened. Pour the contents into the jug of an immersion processor, include the nuts and egg, then blend till creamy. If needed, incorporate extra seeds to achieve a mayonnaise-like consistency. Keep in an sealed container in the refrigerator for as long as 3 days.

To assemble the dish, drizzle each gem half with oil and acid, then salt generously. Coat with one tight pattern of the herb mayonnaise, then top with the greens. Arrange on 2 plates and serve right away.