Name: Leek Salad I
Ingredients: 3-4 leeks,; salt,; 1 tablespoon oil,; 1 tablespoon vinegar

Why it works: Leek and vinegar work together. They rank in the top 24% of all ingredient pairs, and cooks put them together in 97 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Leek Salad I

Ingredients

3-4 leeks,
salt,
1 tablespoon oil,
1 tablespoon vinegar

Directions

Wash the leeks and cut into thin rounds.
Salt and add oil and vinegar.

Nutrition, whole recipe (rough)

166Calories

1 gProtein

14 gFat

10 gCarbs

What these numbers assume: 4 portions

Ingredient	Portion assumed	kcal
Olive Oil	1 tbsp (14g)	119
Onion	1 medium (110g)	44
Vinegar	1 tbsp (15ml) distilled	3
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

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 their aromas overlap, and how often cooks already put them together.

Leek + vinegartop 24% of all pairs

Smell alikemoderate

Cooked together97 recipes

Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Leeks: Form the main body of the salad, providing a mild onion-like flavor and crisp-tender texture.
Oil: Adds fat and richness, carrying flavor and softening the bite of the vinegar.
Vinegar: Adds acidity that brightens the leeks and balances the richness of the oil.

“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.