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Inspired by a popular NYC eatery, this creative method transforms often-discarded outer salad greens into an smooth herbaceous “mayonnaise”. It’s an ingenious approach to reduce leftovers while making something flavorful and versatile.

The Reason Repurpose External Lettuce Greens?

These outer greens serve as the plant’s protective packaging, guarding the delicate inside lettuce. While composting produce trimmings is a basic zero-waste practice, finding new uses for these parts is even more impactful. Converting excess food into fertile soil avoids landfill accumulation, where it may emit greenhouse gases, which is a powerful climate concern.

This is rather radical if you consider over it: produce rots and transforms into the perfect soil to feed further crops, thus completing the cycle and honoring nature’s cycle of growth.

However, with over thirty percent extra food being made than required, using valuable resources efficiently is crucial. Minimizing waste not only saves money but also promotes the increasingly sustainable way of living.

The Herb-Infused “Mayonnaise” Method

This versatile formula functions with whatever type of lettuce and seeds. Through using a whole egg, you avoid the need to repurpose an leftover egg white. This result is a creamy, rich dressing that works beautifully with greens, grilled vegetables, seared chicken, noodles, or grains.

Yields two

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

• 100 grams butter
• 50g external lettuce leaves from two little gems, rinsed and dried
• 20g peeled roasted nuts – white nuts such as blanched almonds help keep the bright green, though whatever nuts can do
• One medium whole egg

For the Salad

• Two romaine or butter lettuces, halved lengthways
• Extra-virgin olive oil, as needed
• Lemon juice or white-wine vinegar, as desired
• One small handful fresh herbs (such as parsley), leaves left intact, stalks finely minced

Instructions

Begin by making the emulsion. Melt the fat in a medium pot, add the outer lettuce greens, cover and cook for about a minute, stirring once or twice, till they have wilted. Transfer this mixture into the jug of a stick blender, include the pistachios and egg, then process till smooth. If needed, add more nuts to get a thick texture. Keep in an airtight container in the refrigerator for up to three days.

For assemble the dish, sprinkle each gem half with olive oil and acid, then season liberally. Dress with one zigzag pattern of the herb mayonnaise, then scatter with the greens. Place on two plates and enjoy immediately.