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Salad with Broccoli, Dried Cherry, White Beans, Sunflower Seeds & Creamy Basil Dressing

By cookincanuck · From Open Recipes · 12 ingredients
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Why it works: Basil and broccoli work together. They rank in the top 5% of all ingredient pairs, and 276 recipes mention both. Both carry linalool, which smells floral, citrus. The science ↓

The recipe

Serves 2 (as entree salad)

Ingredients

Contains: milk (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 cookincanuck. 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. Basil + broccolitop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together276 recipes

    Shared aroma: linalool (floral, citrus).

  2. Lettuce + broccolitop 2% of all pairs
    Aroma overlapstrong
    Mentioned together181 recipes

    Shared aroma: nonanal (fat, citrus).

  3. Basil + peppertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together5,292 recipes

    Shared aroma: methyl cinnamate (strawberry).

  4. Basil + olivetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together4,868 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Lettuce + beanstop 3% of all pairs
    Aroma overlapstrong
    Mentioned together499 recipes

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

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

Flavor stand-ins for the shallot

How well each one fits the dish's main ingredients (basil, yogurt, pepper, olive, lettuce, broccoli, beans):

  1. Tomatobetter flavor fit
  2. Capsicumbetter flavor fit
  3. Spinachbetter flavor fit
  4. Shallotthe original

Fit is the average pairing score against basil, yogurt, pepper, olive, lettuce, broccoli, beans. 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).