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Salad

Salad a LA Romoulade

A French salad of boiled potatoes, sardines, eggs, cabbage, pepper, onion, and olive oil vinaigrette.

From an old cookbook · modernised transcription
By [Hayes, Emma (Allen), Mrs.], 1868- [from old catalog] · From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Salad a LA Romoulade

Ingredients

Directions

Prepare

  1. Cut six potatoes cold and boil them, then dice.

  2. Mix the diced potatoes with six dozen sardines that have been skinned, boned, and broken into small bits.

  3. Add 1/2 cup shredded cabbage (red cabbage if possible) and one sweet green pepper chopped.

Dress and serve

  1. Make a dressing from the yolks of two hard-boiled eggs rubbed smooth, 2 tablespoons olive oil, 4 tablespoons vinegar, and 1 grated onion; pour over the salad.

  2. Sprinkle with chopped parsley.

  3. Serve on lettuce and garnish with rings cut from the whites of eggs.

Nutrition, whole recipe (rough)

706Calories
42 gProtein
32 gFat
66 gCarbs
What these numbers assume: 10 portions
IngredientPortion assumedkcal
Sardine100g canned drained208
Potato1 medium (173g) baked161
Olive Oil1 tbsp (14g)119
Egg1 large egg (50g)78
Broccoli1 cup chopped (156g)55
Onion1 medium (110g)44
Bell Pepper1 medium (119g)31
Black Pepper1 tsp ground (2.3g)6
Vinegar1 tbsp (15ml) distilled3
Parsley1 tbsp chopped fresh (3.8g)1

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

By [Hayes, Emma (Allen), Mrs.], 1868- [from old catalog]. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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.

  1. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Potato + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Potato + parsleytop 5% of all pairs
    Smell alikemoderate
    Cooked together2,855 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Cabbage + peppertop 5% of all pairs
    Smell alikemoderate
    Cooked together4,081 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Olive + parsleytop 6% of all pairs
    Smell alikestrong
    Cooked together9,649 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Potatoes
Form the bulk of the salad and give it a soft, starchy body.
Sardines
Provide the main protein and a rich, savoury flavour.
Olive oil
Adds fat to the dressing, giving it body and a smooth mouthfeel.
Vinegar
Adds acidity that brightens the dressing and cuts the richness of the fish.
Hard-boiled eggs
Their yolks, rubbed smooth, thicken the dressing and add richness.

Swap the cabbage

How well each one fits the dish's main ingredients (olive, vinegar, potato, pepper, egg, onion, parsley):

  1. Capsicumfits better
  2. Chivefits better
  3. Spinachfits better
  4. Cabbagethe original

Fit is the average pairing score against olive, vinegar, potato, pepper, egg, onion, parsley. Candidates are from the same food group and used in at least 100 recipes.

“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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