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Modeled after an acclaimed NYC restaurant, the creative method converts usually thrown-out external lettuce leaves into a smooth herbaceous “mayonnaise”. It’s an brilliant way to minimize kitchen waste while creating a condiment delicious and flexible.

Why Repurpose External Salad Leaves?

These external greens are nature’s protective packaging, shielding the delicate inner lettuce. While recycling vegetable scraps is one basic zero-waste practice, discovering new uses for these parts is additionally beneficial. Converting surplus ingredients into rich soil avoids dump accumulation, where they can release methane, a potent climate issue.

It’s rather radical when you consider over it: produce decomposes and transforms into the perfect soil to nourish more crops, thus completing the cycle and honoring nature’s process of life.

However, with over 30% extra food getting made than needed, consuming valuable ingredients efficiently is essential. Reducing waste not only saves cash but also promotes a increasingly eco-friendly lifestyle.

This Herb-Infused Emulsion Method

This adaptable formula works with whatever type of lettuce and nuts. Through using one entire egg, you avoid any hassle to use up an extra egg white. This result is a smooth, nutty dressing that works perfectly with greens, roasted veggies, seared chicken, pasta, or rice.

Yields two

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

• 100 grams unsalted butter
• 50 grams outer salad greens of 2 little gems, washed and dried
• 20 grams shelled roasted nuts – light-colored seeds such as blanched almonds assist keep the bright green, though any nuts will do
• One small whole egg

For the Side

• 2 little gem lettuces, halved lengthways
• Extra-virgin olive oil, to taste
• Fresh lime juice or apple cider vinegar, as desired
• 1 generous bunch fresh herbs (such as parsley), sprigs picked intact, stems finely chopped

Steps

First preparing the mayonnaise. Melt the fat in one small pot, add the external salad greens, place a lid and cook for about a minute, stirring once or twice, until they’ve softened. Transfer this contents into a jug of an immersion processor, include the nuts and egg, then blend till smooth. As necessary, incorporate more seeds to get a thick texture. Keep in an sealed jar in the fridge for as long as three days.

For prepare the salad, drizzle each lettuce half with olive oil and lemon juice, then season generously. Dress with a zigzag pattern of the herb mayonnaise, then scatter with the herbs. Arrange on two plates and enjoy right away.