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Inspired by an acclaimed New York restaurant, this creative technique turns usually thrown-out external salad greens into a velvety herbaceous “mayonnaise”. This is an ingenious approach to reduce kitchen waste while creating something tasty and flexible.

Why Repurpose Outer Salad Leaves?

These outer greens serve as nature’s natural packaging, guarding the tender inner lettuce. Although composting produce scraps is one fundamental sustainable habit, finding creative uses for them is even more impactful. Converting excess ingredients into fertile soil avoids landfill accumulation, where they can emit methane, which is a potent environmental concern.

It’s quite radical if you think about it: food decomposes and becomes the ideal soil to nourish more crops, thus closing the loop and honoring the process of life.

However, with over 30% extra food getting produced than required, consuming precious ingredients wisely is essential. Reducing leftovers not only saves money but also promotes the increasingly eco-friendly way of living.

The Herb-Infused Emulsion Method

The adaptable formula functions with whatever type of salad greens and seeds. By incorporating one entire egg, you avoid the hassle to use up an extra egg white. The result is a creamy, nutty dressing that pairs perfectly with salads, grilled veggies, grilled chicken, noodles, or rice.

Serves two

For the Herb “Mayonnaise” (Yields approximately 200 grams)

• 100 grams butter
• 50 grams external salad leaves of two romaine or butter lettuce, rinsed and dried
• 20g shelled roasted pistachios – light-colored seeds like pine nuts help keep a bright green, though any nuts will work
• 1 medium entire egg

For the Salad

• 2 little gem heads, split lengthways
• Cold-pressed oil, to taste
• Fresh lime juice or apple cider vinegar, as desired
• One small handful soft herbs (such as chervil), leaves picked intact, stems finely minced

Instructions

Begin by making the mayonnaise. Melt the butter in one medium saucepan, toss in the external salad leaves, cover and wilt for approximately 60 seconds, mixing a couple times, till they’ve wilted. Transfer this contents into the jug of an stick blender, include the pistachios and whole egg, then blend until smooth. If needed, incorporate extra seeds to achieve the thick texture. Keep in a airtight container in the fridge for up to three days.

For prepare the dish, drizzle each gem half with oil and lemon juice, then salt generously. Coat with one zigzag drizzle of the herb emulsion, then top with the greens. Arrange on two dishes and enjoy immediately.