Skip to main content
Salad

Celeriac and Endive Salad

A salad of boiled celeriac and endive, dressed with vinaigrette, mayonnaise, whipped cream, and Hungarian pepper, garnished with carrots and horseradish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Celery and carrot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Celeriac and Endive Salad

Ingredients

Directions

Prepare

  1. Wash and peel the celeriac or celery roots.

  2. Boil them in salted water until half cooked, then let them cool and slice.

  3. Trim, wash, and drain the endive, dividing the leaves into small pieces.

Assemble and serve

  1. Mix the celeriac and endive with enough vinaigrette to season.

  2. Arrange the mixture neatly in a salad bowl.

  3. In the center, place a group of sliced cooked carrots and top with grated horseradish.

  4. Serve with a mayonnaise sauce mixed with whipped cream and a pinch of Hungarian pepper.

  5. If desired, add sliced, 3/4 cooked potatoes to the salad and mix carefully.

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. Celery + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Endive + horseradishtop 3% of all pairs
    Smell alikestrong
    Cooked together11 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Carrot + potatotop 4% of all pairs
    Smell alikestrong
    Cooked together3,107 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  4. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

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

  5. Celery + endivetop 5% of all pairs
    Smell alikestrong
    Cooked together160 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

Celeriac
Provides the main crisp-tender body of the salad after partial boiling.
Endive
Adds crisp, slightly bitter leaves that contrast with the softer root vegetable.
Vinaigrette
Seasons the vegetables and adds acidity and fat to the salad.
Whipped cream
Makes the mayonnaise sauce lighter and creamier in texture.

The step that matters

Boiling the celeriac until half cooked. Boiling until only half cooked leaves the root firm enough to slice and hold its shape in the salad. Overcooking makes it soft and watery, so it breaks apart and dilutes the dressing.

Swap the potato

The recipe marks potato as optional. How well each one fits the dish's main ingredients (celery, endive, carrot, horseradish, sauce, cream, pepper):

  1. Mustardfits better
  2. Turnipfits better
  3. Beetrootfits better
  4. Potatothe original

Fit is the average pairing score against celery, endive, carrot, horseradish, sauce, cream, pepper. 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.

You might also like

Carrot SaladCarrot Salad24 recipesChicken SaladChicken Salad623 recipesSalad DressingSalad Dressing491 recipesTomato SaladTomato Salad179 recipes