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Salad

Leroy Boughner Salad

A page of salad recipes: a mixed vegetable salad, pea salad, fruit salad, stuffed tomato salad, and an olive oil salad dressing.

From an old cookbook · modernised transcription
By Ramblers' club, Minneapolis. [from old catalog] · From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and 27,047 recipes mention both. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Leroy Boughner Salad

Ingredients

Directions

Prepare the vegetables

  1. Chop equal parts of cucumbers, sweet green pepper, celery and green onions.

  2. Put all the chopped vegetables together and let stand 1 hour.

  3. Cook and season the peas and cool them.

  4. Cube the cheese and chop the pickles and onions before measuring.

  5. Slice Malaga grapes, cut or shred pineapple, and slice bananas into small pieces.

Make the dressing

  1. Beat 3 egg yolks until thick and lemon colored.

  2. Add 1/2 cup powdered sugar gradually, then the beaten white of 1 egg and lemon juice to taste.

  3. Put olive oil, vinegar and salt in a mason jar and shake.

  4. Put the other ingredients through a meat grinder and add to the oil.

  5. Make the dressing just before serving and mix with the salad the last minute.

Assemble and serve

  1. Toss all together with a fork, mix with the salad dressing and serve on lettuce very cold.

  2. Mix lightly, add chopped pecans or walnuts, and chill.

  3. When ready to serve, mix with eggnog dressing.

  4. Serve immediately on lettuce leaves or in orange or grapefruit cases.

  5. Serve on crisp lettuce leaves covered with French or mayonnaise dressing.

  6. Select tomatoes of one size, not too large, and cut them in two cross-wise.

  7. Scoop out the insides and chop with onion, cucumber, celery and peppers.

  8. Let drain and season with salt, pepper, a little vinegar and olive oil.

  9. Fill the tomato shells with this mixture.

  10. Cover with boiled dressing mixed with whipped cream and dust with red pepper.

By Ramblers' club, Minneapolis. [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 aroma chemistry they share, and how many recipes mention both.

  1. Lemon + peppertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Olive + lemontop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together11,922 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Olive + oniontop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together29,779 recipes

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

  4. Olive + vinegartop 10% of all pairs
    Aroma overlapmoderate
    Mentioned together12,297 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  5. Onion + peppertop 11% of all pairs
    Aroma overlapmoderate
    Mentioned together68,474 recipes

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

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

What each ingredient does

Egg yolks
Thicken the dressing and add richness and a smooth body.
Olive oil
Adds fat and body, giving the dressing a smooth, rounded mouthfeel.
Lemon juice
Adds acidity that brightens the dressing and balances its richness.
Powdered sugar (in the method)
Adds sweetness and dissolves smoothly into the yolk base.

The step that matters

Make the dressing just before serving. Egg-based dressings can thin, separate or lose their freshness if they sit too long, and dressing the salad early can wilt greens and soften the fruit and vegetables.

Flavor stand-ins for the onion

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

  1. Capsicumbetter flavor fit
  2. Spinachbetter flavor fit
  3. Cucumberbetter flavor fit
  4. Onionthe original

Fit is the average pairing score against olive, egg, lemon, pepper, vinegar. 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).

“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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