Name: Vegetable Salad with Aspic Jelly, Jardiniere
Ingredients: assorted vegetables (as per No. 1692); pepper to taste; coarse sea salt to taste; olive oil; vinegar; Aspic jelly (for decoration); cold Jardiniere (for garnish)

Why it works: Olive and vinegar are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 12,297 recipes. Both carry isoamyl acetate, which smells banana, fruity. The science ↓

Vegetable Salad with Aspic Jelly, Jardiniere

Ingredients

Directions

Prepare and cook the vegetables as directed in No. 1692.
Drain the vegetables and keep each kind separate.
Season the vegetables with pepper, coarse sea salt, olive oil, and vinegar.
Decorate the mold with Aspic jelly and the seasoned vegetables.
Proceed as in No. 1710.
Garnish with a cold Jardiniere as in No. 1693.

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.

Olive + vinegartop 10% of all pairs

Smell alikemoderate

Cooked together12,297 recipes

Shared aroma: isoamyl acetate (banana, fruity).
Pepper + olivetop 11% of all pairs

Smell alikemoderate

Cooked together30,263 recipes

Shared aroma: 2,4-decadienal (seaweed).
Pepper + vinegartop 14% of all pairs

Smell alikemoderate

Cooked together27,814 recipes

Shared aroma: 4'-methylacetophenone (bitter almond).