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Modeled after a popular NYC restaurant, the groundbreaking method converts often-discarded external salad greens into a luxurious herbaceous emulsion. It’s an ingenious approach to cut down on kitchen waste while producing a condiment tasty and adaptable.

Why Use External Salad Greens?

Those external greens serve as nature’s natural wrapping, shielding the tender inner leaves. While composting produce scraps is a basic zero-waste habit, finding creative uses for these parts is even more beneficial. Converting excess food into fertile soil avoids landfill accumulation, where they may release greenhouse gases, which is a potent climate issue.

This is quite radical when you think about it: produce rots and transforms into that ideal soil to feed more plants, thus closing this cycle and honoring nature’s cycle of life.

Yet, with more than 30% extra food getting made compared to required, consuming valuable ingredients efficiently is crucial. Minimizing leftovers not only conserves money but also supports a increasingly sustainable lifestyle.

The Green “Mayonnaise” Recipe

The adaptable formula functions with any type of salad greens and nuts. By incorporating one whole egg, you avoid any hassle to repurpose an leftover egg white. This outcome is an smooth, rich dressing that pairs perfectly with greens, grilled vegetables, seared chicken, pasta, or grains.

Serves 2

To Make the Herb “Mayonnaise” (Makes about 200g)

• 100 grams unsalted butter
• 50g outer salad leaves of two romaine or butter lettuce, rinsed and dried
• 20 grams shelled salted pistachios – light-colored seeds such as blanched almonds help keep the bright color, though whatever nuts can work
• One small whole egg

To Make the Salad

• Two romaine or butter heads, split lengthways
• Cold-pressed olive oil, as needed
• Fresh lime juice or white-wine vinegar, to taste
• 1 generous handful soft herbs (such as dill), leaves picked whole, stalks finely chopped

Instructions

First making the mayonnaise. Heat the fat in one small saucepan, add the outer lettuce greens, place a lid and wilt for approximately a minute, mixing once or twice, till they’ve softened. Transfer this mixture into the container of a immersion processor, add the nuts and egg, then blend till creamy. If needed, add more nuts to achieve a thick texture. Store in an sealed container in the refrigerator for as long as 3 days.

For assemble the dish, sprinkle each gem portion with oil and lemon juice, then salt generously. Coat with a tight drizzle of the green emulsion, then top with the greens. Arrange on 2 dishes and enjoy right away.