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Inspired by an acclaimed New York eatery, the groundbreaking method transforms often-discarded external salad leaves into an velvety green “mayonnaise”. This is a brilliant way to cut down on leftovers while creating something flavorful and adaptable.

The Reason Use Outer Salad Leaves?

Those external leaves serve as the plant’s protective wrapping, guarding the delicate inner leaves. While composting vegetable trimmings is one fundamental sustainable practice, discovering new applications for these parts is even more impactful. Turning surplus ingredients into rich compost prevents landfill buildup, where they can emit methane, a powerful environmental concern.

It’s quite innovative when you think about it: produce decomposes and becomes that perfect growing medium to nourish more plants, thus closing this cycle and respecting the cycle of growth.

However, with more than thirty percent extra food being produced than required, using precious resources efficiently is essential. Reducing leftovers not only saves money but also supports a more eco-friendly way of living.

This Herb-Infused “Mayonnaise” Method

This adaptable recipe functions with whatever variety of lettuce and nuts. Through using one entire egg, one eliminate any need to repurpose the leftover egg white. The result is an creamy, nutty sauce that pairs perfectly with salads, grilled veggies, grilled poultry, pasta, or rice.

Serves 2

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

• 100g butter
• 50g external lettuce leaves from 2 little gems, rinsed and dried
• 20g shelled roasted pistachios – light-colored seeds such as pine nuts help maintain a bright color, but any nuts will do
• 1 medium whole egg

To Make the Salad

• 2 little gem lettuces, split longwise
• Extra-virgin olive oil, as needed
• Fresh lime juice or apple cider vinegar, as desired
• One small bunch fresh herbs (like parsley), sprigs picked whole, stalks finely minced

Steps

Begin by making the mayonnaise. Heat the butter in a small pot, add the external salad greens, cover and cook for approximately 60 seconds, stirring a couple times, until they’ve wilted. Pour the mixture into a jug of an stick processor, include the nuts and whole egg, then blend until creamy. If needed, incorporate extra nuts to get a mayonnaise-like texture. Keep in an sealed container in the fridge for as long as 3 days.

To prepare the salad, drizzle each lettuce portion with oil and lemon juice, then season generously. Dress with one zigzag pattern of the herb mayonnaise, then scatter with the greens. Place on 2 plates and enjoy right away.