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Mustard Greens, Roasted Squash, and Hazelnut Salad

By epicurious · From Open Recipes · 8 ingredients
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Why it works: Hazelnut and mustard share more aroma than cooks usually use. They rank in the top 7% of all ingredient pairs, and 44 recipes mention both. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

The recipe

Makes 8 servings

Ingredients

Contains: tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By epicurious. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Hazelnut + mustardtop 7% of all pairs
    Aroma overlapstrong
    Mentioned together44 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  2. Vinegar + mustardtop 4% of all pairs
    Aroma overlaplow
    Mentioned together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Olive + vinegartop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together10,843 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  4. Sherry + vinegartop 5% of all pairs
    Aroma overlapstrong
    Mentioned together660 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

  5. Pepper + mustardtop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together15,427 recipes

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

Vinegar and mustard share little aroma chemistry, yet 14,067 recipes mention both: they likely work on texture and structure more than aroma.

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