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Modeled after an acclaimed New York eatery, the groundbreaking technique transforms typically wasted outer salad leaves into a velvety green “mayonnaise”. This is a smart approach to minimize food waste while producing a condiment tasty and flexible.

The Reason Repurpose External Salad Leaves?

These external greens are the plant’s protective wrapping, guarding the delicate inner lettuce. Although composting produce scraps is a fundamental zero-waste practice, finding creative applications for these parts is additionally beneficial. Converting surplus ingredients into fertile compost prevents dump buildup, where it can emit methane, which is a potent climate issue.

This is rather radical if you consider about it: food rots and becomes that perfect soil to nourish more plants, thus completing this loop and respecting the cycle of growth.

Yet, given more than thirty percent surplus food being produced than required, using valuable resources wisely becomes crucial. Reducing leftovers not only conserves cash but also promotes the more sustainable lifestyle.

The Herb-Infused Emulsion Recipe

The versatile formula functions with any type of salad greens and seeds. By incorporating a whole egg, you eliminate any hassle to repurpose the leftover white. This result is an smooth, rich dressing that works beautifully with greens, grilled veggies, grilled poultry, pasta, or grains.

Yields two

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

• 100 grams butter
• 50 grams outer lettuce leaves from two romaine or butter lettuce, rinsed and dried
• 20 grams peeled salted pistachios – light-colored seeds such as cashews help keep a vivid color, but whatever seeds will do
• 1 medium entire egg

For the Salad

• 2 little gem heads, split lengthways
• Extra-virgin oil, to taste
• Fresh lime juice or white-wine vinegar, as desired
• 1 generous handful fresh herbs (like chives), sprigs left whole, stems thinly minced

Steps

Begin by making the mayonnaise. Heat the fat in a small saucepan, toss in the external lettuce leaves, cover and wilt for about 60 seconds, stirring a couple times, until they have wilted. Transfer the contents into a container of an immersion processor, add the pistachios and egg, then process till smooth. As necessary, incorporate extra seeds to achieve a mayonnaise-like consistency. Keep in a sealed jar in the fridge for up to 3 days.

For prepare the dish, sprinkle each lettuce half with olive oil and lemon juice, then salt liberally. Coat with one zigzag drizzle of the green mayonnaise, then scatter with the greens. Arrange on 2 dishes and serve immediately.