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Balsamic Steak Salad with Roasted Garlic Blue Vinaigrette

It’s all about the dressing.

By tastykitchen · From Open Recipes · 10 ingredients
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Why it works: Garlic and blue cheese work together. They rank in the top 8% of all ingredient pairs, and 220 recipes mention both. Both carry linalool, which smells floral, citrus. The science ↓

The recipe

Serves 4
Prep45 min
Cook45 min

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 tastykitchen. 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. Garlic + blue cheesetop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together220 recipes

    Shared aroma: linalool (floral, citrus).

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

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

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

    Shared aroma: linalool (floral, citrus).

  4. Olive + lemontop 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, blue cheese, olive, pepper):

  1. Lemonthe original
  2. Grapeabout as good a flavor fit
  3. Cherryabout as good a flavor fit
  4. Avocadoabout as good a flavor fit

Fit is the average pairing score against garlic, blue cheese, olive, 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).