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Drawing from a well-known NYC restaurant, the innovative method converts typically wasted external salad greens into a luxurious herbaceous “mayonnaise”. This is an brilliant way to cut down on kitchen waste while producing something delicious and adaptable.

Why Use External Salad Leaves?

Those outer greens are the plant’s protective wrapping, shielding the tender inner leaves. While recycling produce scraps is one fundamental sustainable practice, finding creative uses for these parts is additionally impactful. Converting excess ingredients into fertile compost avoids landfill buildup, where it can release methane, a potent climate concern.

This is rather innovative when you consider about it: food rots and becomes the perfect growing medium to feed further plants, thus closing the cycle and respecting nature’s cycle of life.

Yet, given over thirty percent surplus produce being made compared to needed, using valuable ingredients efficiently becomes essential. Reducing waste not only conserves money but also supports the increasingly eco-friendly lifestyle.

The Herb-Infused “Mayonnaise” Recipe

The versatile recipe functions with any variety of lettuce and seeds. By using one entire egg, you avoid any need to use up the leftover white. The result is an creamy, rich dressing that works perfectly with salads, grilled veggies, grilled poultry, noodles, or grains.

Yields two

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

• 100g unsalted butter
• 50 grams external lettuce leaves from two romaine or butter lettuce, washed and dried
• 20 grams shelled salted nuts – light-colored nuts like blanched almonds assist maintain a bright green, but any nuts will do
• 1 medium whole egg

For the Side

• Two romaine or butter heads, halved longwise
• Cold-pressed olive oil, as needed
• Fresh lime juice or white-wine vinegar, to taste
• 1 small bunch soft greens (like chives), sprigs picked intact, stalks finely chopped

Steps

Begin by making the mayonnaise. Heat the fat in one medium saucepan, toss in the external salad greens, cover and cook for approximately 60 seconds, stirring once or twice, until they’ve softened. Transfer the contents into the jug of an immersion blender, add the nuts and egg, then process until creamy. As necessary, add more seeds to achieve a thick consistency. Keep in a airtight jar in the fridge for up to three days.

To assemble the salad, drizzle each lettuce half with olive oil and acid, then season generously. Dress with a tight pattern of the herb mayonnaise, then top with the greens. Arrange on 2 dishes and serve right away.