Name: Nasturtium Salad
Ingredients: tender nasturtium buds; tender nasturtium leaves; tender nasturtium seed pods; tender nasturtium stems; 2 hard boiled eggs; a few stems of celery; mayonnaise dressing; nasturtium leaves for garnish; nasturtium flowers for garnish

Nasturtium Salad

A salad of chopped nasturtium buds, leaves, seed pods, stems, hard boiled eggs, celery, and mayonnaise dressing, garnished with nasturtium leaves and flowers.

From an old cookbook · modernised transcription

From a historical cookbook (Internet Archive) · 9 ingredients

Why it works: Egg and celery are a kitchen classic. They rank in the top 34% of all ingredient pairs, and cooks put them together in 6,334 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Nasturtium Salad

Ingredients

Directions

Prepare

Chop the nasturtium buds, leaves, seed pods, and stems separately.
Chop the hard boiled eggs and celery.

Assemble and serve

Arrange all the chopped ingredients in a glass dish.
Cover with mayonnaise dressing.
Garnish with nasturtium leaves and flowers.

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.

Egg + celerytop 34% of all pairs

Smell alikelow

Cooked together6,334 recipes

Shared aroma: nonanal (fat, citrus).

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

What each ingredient does

Hard boiled eggs: Add soft, creamy texture and body to the salad.
Mayonnaise dressing: Adds moisture and richness that binds the chopped ingredients together.
Celery: Adds crisp texture and a mild, fresh crunch.
Tender nasturtium leaves: Provide a fresh, peppery flavor and tender texture.

“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.