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Belgian Endive, Celery Root and Pear Salad with Hazelnut Vinaigrette

By williamssonoma · From Open Recipes · 10 ingredients
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Why it works: Hazelnut and endive share more aroma than cooks usually use. They rank in the top 4% of all ingredient pairs, and 6 recipes mention both. Both carry coumarin, which smells sweet, hay. The science ↓

The recipe

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 williamssonoma. 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 + endivetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together6 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Pepper + celerytop 3% of all pairs
    Aroma overlapstrong
    Mentioned together16,001 recipes

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

  3. Shallot + endivetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together30 recipes

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

  4. Sherry + winetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together219 recipes

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

  5. Sherry + peartop 4% of all pairs
    Aroma overlapstrong
    Mentioned together41 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

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 (hazelnut, sherry, wine, vinegar, pepper, endive, celery):

  1. Capsicumbetter flavor fit
  2. Lettucebetter flavor fit
  3. Carrotbetter flavor fit
  4. Shallotthe original

Fit is the average pairing score against hazelnut, sherry, wine, vinegar, pepper, endive, celery. 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).