Name: Endive, Orange and Hazelnut Salad
Ingredients: Oranges - 4 large,; Head of endive - 1 torn into small pieces,; Watercress - 1 bunch torn into sprigs,; Red pepper - 1 small seeded and cut into thin rings,; Natural yogurt - 150g (5oz),; Hazelnuts - 25g (1oz).

Why it works: Endive and hazelnut 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: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

Oranges - 4 large,
Head of endive - 1 torn into small pieces,
Watercress - 1 bunch torn into sprigs,
Red pepper - 1 small seeded and cut into thin rings,
Natural yogurt - 150g (5oz),
Hazelnuts - 25g (1oz).

Directions

Prepare the salad

Remove peel and white pith from three oranges and segment them.
Mix the orange segments with the endive, watercress, and red pepper in a large salad bowl.

Make the dressing

Finely zest the remaining orange and add the zest to a bowl.
Squeeze the juice of the remaining orange into the bowl.
Whisk in the yogurt and season to taste.

Toast the hazelnuts and serve

Spread the hazelnuts on a baking sheet and toast lightly under a hot grill.
Turn the toasted nuts onto a clean tea towel and rub off the loose skins.
Roughly chop the hazelnuts.
Drizzle the dressing over the salad and sprinkle with the chopped nuts.
Serve immediately.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

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.

Endive + hazelnuttop 4% of all pairs

Aroma overlapstrong

Mentioned together6 recipes

Shared aroma: coumarin (sweet, hay).
Endive + watercresstop 1% of all pairs

Aroma overlapstrong

Mentioned together45 recipes

Shared aroma: coumarin (sweet, hay).
Orange + peppertop 5% of all pairs

Aroma overlapstrong

Mentioned together2,402 recipes

Shared aroma: ethyl 2-methylbutyrate (fruity, apple).
Watercress + hazelnuttop 5% of all pairs

Aroma overlapstrong

Mentioned together16 recipes

Shared aroma: coumarin (sweet, hay).
Orange + watercresstop 6% of all pairs

Aroma overlaplow

Mentioned together98 recipes

Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Oranges: Provide juice and zest that flavour the dressing and add bright acidity and aroma.
Natural yogurt: Forms a creamy, tangy dressing body that clings to the salad leaves.
Hazelnuts: Toasting brings out a nutty, roasted flavour and adds crunch to the salad.
Endive: Provides crisp, slightly bitter leaves that give the salad its main texture.

The step that matters

Toasting the hazelnuts. Nuts can go from lightly toasted to burnt quickly under a hot grill. Browning develops nutty flavour, so watch them closely and stop once they are golden.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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Endive, Orange and Hazelnut Salad