Repurposing External Salad Greens into Creamy Mayonnaise – A Sustainable Recipe

Inspired by a popular NYC eatery, the creative method converts typically wasted outer lettuce greens into a luxurious green emulsion. It’s a smart way to cut down on kitchen waste while creating something tasty and versatile.

The Reason Use External Salad Greens?

Those outer greens serve as nature’s protective packaging, guarding the tender inside lettuce. Although composting produce scraps is one fundamental zero-waste habit, discovering new applications for them is additionally impactful. Converting surplus food into rich soil prevents dump accumulation, where they can emit methane, a potent environmental concern.

This is quite radical when you think over it: food rots and becomes that ideal soil to feed more crops, thus completing this cycle and honoring the process of life.

Yet, given more than 30% surplus produce being produced compared to needed, consuming precious ingredients wisely is essential. Reducing waste not only conserves cash but also supports the increasingly eco-friendly lifestyle.

This Herb-Infused “Mayonnaise” Recipe

This versatile formula works with whatever variety of salad greens and seeds. Through using one entire egg, you eliminate the hassle to repurpose the extra white. The outcome is a creamy, rich sauce that works beautifully with greens, grilled vegetables, grilled chicken, pasta, or rice.

Serves 2

To Make the Herb Emulsion (Makes approximately 200 grams)

• 100g unsalted butter
• 50 grams external lettuce leaves from two little gems, washed and dried
• 20g shelled salted pistachios – white seeds like cashews assist maintain the vivid green, though whatever nuts can do
• One medium whole egg

To Make the Salad

• Two little gem heads, halved lengthways
• Extra-virgin oil, as needed
• Lemon juice or apple cider vinegar, as desired
• One small bunch fresh herbs (such as chives), sprigs left whole, stalks finely chopped

Steps

Begin by preparing the mayonnaise. Melt the fat in one small pot, add the outer salad greens, place a lid and wilt for approximately 60 seconds, stirring once or twice, till they have wilted. Transfer this mixture into the container of an stick blender, add the nuts and egg, then blend until creamy. As necessary, incorporate extra nuts to achieve a mayonnaise-like consistency. Keep in an airtight container in the refrigerator for as long as 3 days.

To prepare the salad, sprinkle each gem portion with oil and lemon juice, then salt generously. Coat with a zigzag pattern of the herb mayonnaise, then top with the herbs. Arrange on two dishes and enjoy right away.