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My Caesar Salad. Part 2.

(For Part 1 of the recipe, click here.) Wow. If I'd known how difficult it would be for me to successfully whip up a batch...

By thepioneerwoman · From Open Recipes · 17 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and 27,039 recipes mention both. Both carry 2-nonenal, which smells fatty, green. The science ↓

The recipe

Serves 4
Prep1 hr 30 min

Ingredients

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

  • FOR SALAD DRESSING
  • FOR CROUTONS

Directions

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

By thepioneerwoman. 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. Lemon + peppertop 2% of all pairs
    Aroma overlapstrong
    Mentioned together27,039 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Anchovy + saucetop 2% of all pairs
    Aroma overlapstrong
    Mentioned together2,048 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Garlic + olivetop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together23,449 recipes

    Shared aroma: linalool (floral, citrus).

  4. Lemon + olivetop 5% of all pairs
    Aroma overlapstrong
    Mentioned together10,849 recipes

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

  5. Garlic + peppertop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together27,044 recipes

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

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

Flavor stand-ins for the lemon

How well each one fits the dish's main ingredients (garlic, anchovy, mustard, red wine, olive, sauce, pepper):

  1. Lemonthe original
  2. Limeabout as good a flavor fit

Fit is the average pairing score against garlic, anchovy, mustard, red wine, olive, sauce, 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).