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Inspired by an acclaimed New York restaurant, this innovative technique turns usually thrown-out outer lettuce greens into a velvety green “mayonnaise”. It’s a brilliant approach to reduce leftovers while producing a condiment delicious and flexible.

The Reason Use Outer Salad Greens?

Those external greens serve as the plant’s natural packaging, guarding the tender inside lettuce. Although recycling vegetable scraps is a fundamental zero-waste practice, discovering creative uses for them is even more beneficial. Turning excess ingredients into rich soil avoids dump accumulation, where it can emit greenhouse gases, a powerful environmental concern.

It’s quite innovative if you consider about it: produce decomposes and becomes the ideal soil to feed more plants, thereby closing this loop and respecting nature’s process of life.

However, with more than thirty percent extra produce being made than required, consuming valuable resources wisely is crucial. Reducing leftovers not only conserves money but also supports the more eco-friendly lifestyle.

This Green “Mayonnaise” Recipe

This adaptable formula works with whatever type of lettuce and nuts. Through using one entire egg, one eliminate any hassle to use up the leftover egg white. This result is an creamy, nutty sauce that pairs perfectly with greens, grilled vegetables, grilled chicken, pasta, or grains.

Yields two

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

• 100g butter
• 50 grams outer salad greens of two romaine or butter lettuce, washed and dried
• 20g shelled salted nuts – white nuts like cashews help keep the vivid green, though whatever nuts will do
• One small entire egg

To Make the Side

• Two little gem heads, split longwise
• Extra-virgin olive oil, as needed
• Lemon juice or apple cider vinegar, to taste
• 1 small handful fresh greens (such as dill), leaves left whole, stems thinly chopped

Instructions

Begin by making the emulsion. Melt the fat in one medium pot, add the outer salad greens, place a lid and wilt for approximately a minute, stirring once or twice, until they have softened. Transfer the mixture into a jug of an stick processor, add the nuts and egg, then blend until creamy. As necessary, add more nuts to achieve a thick consistency. Store in a sealed container in the fridge for as long as 3 days.

For assemble the dish, drizzle each lettuce half with oil and lemon juice, then salt generously. Dress with one tight pattern of the herb mayonnaise, then top with the herbs. Arrange on 2 plates and enjoy right away.