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Salad

Boeuf En Vinaigrette

A salad of sliced cooked beef topped with anchovy fillets or pickled herring, chervil, green onions, pickles, and dressed with olive oil, vinegar, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Beef and onion are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,092 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Boeuf En Vinaigrette

Ingredients

Directions

  1. Arrange the sliced beef in a salad bowl.

  2. Top with anchovy fillets or pickled herring, chervil, green onions, and pickles.

  3. Season with black pepper, olive oil, and vinegar.

  4. Serve immediately without mixing.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Onion + olivetop 8% of all pairs
    Smell alikemoderate
    Cooked together29,779 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Chervil + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together867 recipes

    Shared aroma: estragole (anise, licorice).

  4. Chervil + olivetop 9% of all pairs
    Smell alikestrong
    Cooked together395 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cooked beef
Forms the base of the salad and supplies the main protein and substance.
Olive oil
Adds fat and richness, carrying flavour through the vinaigrette dressing.
Vinegar
Adds acidity that sharpens the dressing and balances the richness of the oil.
Anchovy fillets or pickled herring
Contributes salty, savoury depth that stands out against the beef and dressing.

The step that matters

Serve immediately without mixing. The oil and vinegar dressing separates quickly and the acid can soften greens, so serving right away keeps the layers distinct and the textures fresh.

Swap the chervil

How well each one fits the dish's main ingredients (beef, anchovy, onion, pepper, olive, vinegar):

  1. Garlicfits better
  2. Thymefits better
  3. Parsleyfits better
  4. Chervilthe original

Fit is the average pairing score against beef, anchovy, onion, pepper, olive, vinegar. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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