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Modeled after a well-known NYC restaurant, the groundbreaking method transforms typically wasted external salad greens into an smooth green “mayonnaise”. It’s an brilliant approach to minimize food waste while producing something flavorful and versatile.

The Reason Repurpose Outer Salad Leaves?

These outer greens serve as the plant’s protective packaging, shielding the tender inner lettuce. While recycling vegetable scraps is one fundamental zero-waste habit, finding creative uses for them is additionally beneficial. Turning excess food into rich soil prevents landfill buildup, where it can emit methane, a potent climate concern.

This is rather radical when you consider about it: produce rots and transforms into that perfect soil to feed further crops, thereby completing this loop and honoring nature’s process of life.

Yet, with over 30% surplus food being produced than required, consuming precious ingredients efficiently is essential. Minimizing waste not only saves money but also supports the more eco-friendly lifestyle.

This Green “Mayonnaise” Recipe

The adaptable formula functions with any variety of salad greens and nuts. By incorporating a entire egg, one eliminate the hassle to use up an extra white. The outcome is an creamy, rich sauce that pairs perfectly with salads, roasted veggies, seared chicken, noodles, or grains.

Yields two

To Make the Green “Mayonnaise” (Makes approximately 200g)

• 100g butter
• 50 grams external salad leaves from two little gems, rinsed and thoroughly dried
• 20g shelled salted pistachios – light-colored nuts like pine nuts assist maintain the bright green, but any seeds will work
• One small entire egg

For the Salad

• 2 romaine or butter heads, split lengthways
• Cold-pressed olive oil, to taste
• Lemon juice or apple cider vinegar, as desired
• One generous bunch soft greens (such as chervil), leaves picked intact, stems finely chopped

Steps

Begin by making the mayonnaise. Melt the butter in a small saucepan, toss in the outer lettuce leaves, cover and cook for approximately 60 seconds, stirring once or twice, until they’ve softened. Transfer the mixture into the container of an stick processor, include the nuts and egg, then process until creamy. If needed, incorporate more seeds to achieve a mayonnaise-like texture. Store in a airtight jar in the fridge for as long as 3 days.

To assemble the salad, sprinkle each lettuce half with oil and lemon juice, then season liberally. Dress with a tight pattern of the green emulsion, then top with the greens. Arrange on 2 dishes and enjoy right away.