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Drawing from an acclaimed NYC eatery, the innovative technique turns often-discarded external salad greens into an smooth herbaceous emulsion. This is a smart way to cut down on leftovers while producing something delicious and flexible.

Why Use External Salad Leaves?

These external leaves serve as the plant’s protective packaging, shielding the tender inside lettuce. Although composting produce trimmings is a fundamental sustainable practice, finding creative uses for these parts is even more beneficial. Converting surplus ingredients into rich compost prevents dump accumulation, where they can emit methane, which is a powerful climate concern.

This is quite innovative if you think over it: produce decomposes and transforms into the perfect growing medium to nourish further crops, thereby completing the loop and honoring nature’s process of growth.

However, given more than 30% surplus food being produced compared to required, consuming precious resources wisely is crucial. Reducing leftovers not only saves money but also supports a more sustainable way of living.

This Green “Mayonnaise” Recipe

The adaptable recipe functions with any variety of lettuce and nuts. Through using one entire egg, one avoid the hassle to repurpose the leftover white. The result is an creamy, rich sauce that works perfectly with salads, roasted vegetables, seared chicken, pasta, or rice.

Serves 2

For the Green “Mayonnaise” (Makes approximately 200 grams)

• 100 grams butter
• 50 grams external salad leaves from 2 romaine or butter lettuce, washed and thoroughly dried
• 20g shelled roasted pistachios – white seeds like pine nuts assist maintain a bright green, though any seeds will work
• One medium whole egg

To Make the Side

• Two romaine or butter lettuces, split longwise
• Extra-virgin olive oil, as needed
• Fresh lime juice or white-wine vinegar, as desired
• One generous handful fresh greens (such as dill), sprigs picked whole, stalks finely minced

Instructions

Begin by preparing the mayonnaise. Melt the fat in one small pot, add the outer lettuce leaves, cover and wilt for about 60 seconds, mixing once or twice, till they have softened. Transfer the contents into a container of an stick processor, add the pistachios and whole egg, then blend till creamy. As necessary, add more seeds to get the thick texture. Keep in a sealed container in the fridge for up to 3 days.

To prepare the salad, sprinkle each lettuce portion with olive oil and lemon juice, then salt liberally. Dress with a tight drizzle of the herb mayonnaise, then top with the greens. Arrange on two plates and enjoy right away.