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Modeled after a popular New York eatery, this creative technique transforms often-discarded outer salad greens into an smooth green “mayonnaise”. It’s a brilliant way to cut down on kitchen waste while producing a condiment flavorful and versatile.

Why Repurpose External Salad Greens?

These outer greens are nature’s protective wrapping, shielding the delicate inside leaves. Although recycling produce scraps is a basic sustainable practice, finding creative applications for them is even more impactful. Turning surplus food into rich soil avoids dump accumulation, where it can release methane, which is a potent environmental issue.

It’s quite radical if you think over it: food decomposes and transforms into that ideal soil to feed more crops, thus closing the cycle and honoring nature’s cycle of life.

Yet, with over 30% extra produce being produced than required, using precious resources wisely becomes essential. Minimizing leftovers not only conserves money but also supports a more eco-friendly way of living.

The Herb-Infused Emulsion Method

The versatile recipe functions with any variety of salad greens and seeds. Through using one whole egg, you eliminate any hassle to use up an extra white. This outcome is an creamy, rich dressing that works beautifully with salads, roasted veggies, grilled chicken, pasta, or grains.

Serves two

For the Herb Emulsion (Yields approximately 200 grams)

• 100g unsalted butter
• 50 grams outer salad leaves from two romaine or butter lettuce, washed and dried
• 20 grams peeled salted pistachios – white seeds such as blanched almonds help keep a vivid color, though whatever seeds can work
• 1 small whole egg

To Make the Salad

• 2 little gem heads, halved lengthways
• Extra-virgin olive oil, to taste
• Fresh lime juice or white-wine vinegar, as desired
• 1 small bunch soft herbs (such as parsley), sprigs left intact, stalks finely chopped

Instructions

First preparing the emulsion. Melt the butter in one small pot, add the outer salad leaves, place a lid and wilt for approximately a minute, mixing once or twice, until they have wilted. Transfer this mixture into a container of a immersion processor, include the pistachios and egg, then process till creamy. As necessary, add extra seeds to achieve the mayonnaise-like texture. Keep in a airtight container in the fridge for up to three days.

To assemble the salad, drizzle each gem half with olive oil and acid, then salt liberally. Dress with a zigzag pattern of the herb mayonnaise, then top with the greens. Place on two plates and serve right away.