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Tricolore Salad of Endive, Beet, and Arugula, Pantzaria Salata

"An elegant salad of beets, yellow endive, pistachios and arugula makes for a dazzling starter to any meal."

By allrecipes · From Open Recipes · 14 ingredients
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Why it works: Pistachio and arugula work together. They rank in the top 21% of all ingredient pairs, and 10 recipes mention both. Both carry nonanal, which smells fat, citrus. The science ↓

The recipe

4 servings

Ingredients

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

  • Vinaigrette

Directions

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

By allrecipes. 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. Pistachio + arugulatop 21% of all pairs
    Aroma overlaplow
    Mentioned together10 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Thyme + peppertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Shallot + thymetop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together1,467 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Olive + thymetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together4,641 recipes

    Shared aroma: methyl 2-methylbutyrate (apple, fatty).

  5. Endive + shallottop 3% of all pairs
    Aroma overlapstrong
    Mentioned together30 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

Flavor stand-ins for the pistachio

How well each one fits the dish's main ingredients (endive, arugula, white wine, olive, shallot, thyme, pepper):

  1. Peasbetter flavor fit
  2. Walnutbetter flavor fit
  3. Beansbetter flavor fit
  4. Pistachiothe original

Fit is the average pairing score against endive, arugula, white wine, olive, shallot, thyme, pepper. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).