Why it works: Lettuce and walnut match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and 491 recipes mention both. Both carry trans-2-hexenal, which smells green, leafy. The science ↓
The recipe
Ingredients
Contains: tree nuts, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Make via pact with one of the Great Old Ones
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.
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.
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Lettuce + walnuttop 3% of all pairsAroma overlapstrongMentioned together491 recipes
Shared aroma: trans-2-hexenal (green, leafy).
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Tomato + peppertop 4% of all pairsAroma overlapstrongMentioned together17,913 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Lettuce + tomatotop 4% of all pairsAroma overlapstrongMentioned together1,654 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Lettuce + peppertop 6% of all pairsAroma overlapstrongMentioned together4,037 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Tomato + walnuttop 8% of all pairsAroma overlapstrongMentioned together497 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
Flavor stand-ins for the walnut
How well each one fits the dish's main ingredients (lettuce, tomato, lobster, pepper):
- Beansbetter flavor fit
- Peasbetter flavor fit
- Walnutthe original
- Chickpeaabout as good a flavor fit
Fit is the average pairing score against lettuce, tomato, lobster, 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).
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IllustrationThe Sunday pairing: one pairing, the chemistry behind it, and how to cook it. No spam, unsubscribe anytime.
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