🔗 Share this article Transforming External Salad Greens into Rich Mayonnaise – An Zero-Waste Recipe Modeled after an acclaimed New York eatery, the innovative method converts usually thrown-out external lettuce greens into a smooth green “mayonnaise”. This is a smart approach to minimize food waste while making something delicious and adaptable. Why Use External Salad Greens? These outer greens are the plant’s protective packaging, guarding the delicate inside lettuce. Although composting vegetable scraps is a fundamental sustainable practice, finding creative uses for these parts is even more impactful. Converting surplus ingredients into fertile compost prevents dump accumulation, where it may release greenhouse gases, a potent climate issue. It’s rather innovative if you think over it: produce decomposes and transforms into the perfect growing medium to nourish more plants, thus completing this cycle and respecting the cycle of life. Yet, with more than 30% surplus food getting produced than required, using precious ingredients efficiently becomes crucial. Reducing leftovers not only saves cash but also supports the increasingly eco-friendly lifestyle. The Herb-Infused “Mayonnaise” Method This versatile formula functions with whatever variety of salad greens and nuts. By using one whole egg, one avoid the need to use up the leftover white. This outcome is an creamy, nutty dressing that pairs perfectly with salads, roasted veggies, seared chicken, noodles, or rice. Yields two For the Green “Mayonnaise” (Makes about 200 grams) 100 grams unsalted butter 50 grams outer lettuce greens of 2 romaine or butter lettuce, rinsed and dried 20g peeled salted nuts – white nuts such as blanched almonds assist maintain the bright green, though any nuts can work One medium whole egg To Make the Salad Two little gem heads, split lengthways Extra-virgin olive oil, as needed Fresh lime juice or apple cider vinegar, to taste One generous handful fresh greens (like chervil), leaves picked whole, stems thinly minced Steps First preparing the mayonnaise. Heat the fat in one small saucepan, add the external lettuce greens, cover and cook for approximately 60 seconds, mixing a couple times, till they have softened. Pour the mixture into a jug of a stick blender, include the nuts and whole egg, then process until smooth. As necessary, add extra nuts to achieve a mayonnaise-like texture. Keep in a sealed jar in the refrigerator for as long as three days. For assemble the dish, drizzle each gem half with olive oil and lemon juice, then salt generously. Coat with one zigzag drizzle of the green mayonnaise, then scatter with the greens. Place on 2 plates and serve right away.