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Salad

Anchovy Salad

Anchovy salad made with soaked Norwegian anchovies, lettuce, cucumbers, olives, and a French mayonnaise dressing.

From an old cookbook · modernised transcription
By Clarke, Mary Lamson. [from old catalog] · From a historical cookbook (Internet Archive) · 20 ingredients
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Why it works: Parsley and pepper 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 ↓

Anchovy Salad

Ingredients

Directions

Prepare the anchovies

  1. Soak twelve Norwegian anchovies overnight.

  2. Drain them and dry by pressing gently in a cloth.

  3. Remove bone and skin and roll each half in a fillet.

Assemble and serve

  1. Lay the anchovy fillets on a bed of shredded lettuce.

  2. Garnish with sliced cucumbers and cut olives.

  3. Marinate with a French dressing.

  4. Serve with sauce tartare made by adding one teaspoonful each of finely chopped parsley, gherkins and capers to one cup very thick mayonnaise.

Nutrition, whole recipe (rough)

848Calories
28 gProtein
32 gFat
111 gCarbs
What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Black Pepper1 tsp ground (2.3g)6
Cayenne1 tsp (1.8g)6
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 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.

By Clarke, Mary Lamson. [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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Parsley + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Anchovies
Provides the salty, savoury flavour at the centre of the salad.
Mayonnaise
Forms the creamy base of the tartare sauce, adding richness and moisture.

Swap the white pepper

How well each one fits the dish's main ingredients (parsley, flour, milk, cream, butter, pepper, egg):

  1. Nutmegfits better
  2. Tarragonfits better
  3. Capersfits better
  4. White pepperthe original

Fit is the average pairing score against parsley, flour, milk, cream, butter, pepper, egg. 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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