🔗 Share this article Upcycling External Salad Greens into Creamy Mayonnaise – An Sustainable Guide Inspired by an acclaimed NYC eatery, the groundbreaking method converts often-discarded outer salad greens into an smooth green “mayonnaise”. It’s a brilliant way to cut down on kitchen waste while producing something delicious and adaptable. Why Use External Lettuce Leaves? These external leaves serve as the plant’s natural packaging, shielding the delicate inside lettuce. While recycling vegetable trimmings is a fundamental sustainable habit, finding new applications for these parts is even more impactful. Converting excess ingredients into fertile soil avoids dump accumulation, where it may release greenhouse gases, a potent environmental issue. This is quite radical when you think over it: food decomposes and transforms into the perfect growing medium to feed more crops, thereby closing the loop and honoring the cycle of life. However, with over 30% surplus produce getting made than required, consuming valuable resources wisely is essential. Reducing waste not only saves money but also promotes a more eco-friendly way of living. This Herb-Infused Emulsion Method This adaptable formula functions with whatever type of salad greens and nuts. By incorporating one entire egg, you eliminate the hassle to repurpose the leftover white. The outcome is an smooth, nutty sauce that works beautifully with salads, grilled vegetables, grilled chicken, noodles, or grains. Yields two To Make the Herb “Mayonnaise” (Yields about 200g) 100 grams butter 50g outer salad leaves from two romaine or butter lettuce, rinsed and thoroughly dried 20 grams shelled roasted nuts – light-colored seeds such as cashews help maintain the bright color, but any seeds will do 1 medium entire egg To Make the Salad 2 romaine or butter heads, halved longwise Cold-pressed oil, to taste Lemon juice or white-wine vinegar, as desired One small bunch fresh herbs (like parsley), leaves left whole, stalks finely chopped Steps Begin by making the emulsion. Melt the butter in a medium saucepan, add the external salad leaves, cover and wilt for about 60 seconds, mixing once or twice, till they’ve softened. Transfer this mixture into the jug of a stick blender, add the nuts and egg, then blend till smooth. If needed, incorporate extra seeds to achieve the thick consistency. Store in a airtight container in the fridge for up to three days. For assemble the salad, drizzle each lettuce half with olive oil and lemon juice, then season generously. Coat with a tight pattern of the green emulsion, then top with the greens. Place on 2 plates and serve right away.