Name: Calf's Head a LA Vinaigrette
Ingredients: three tablespoonfuls of oil; one tablespoonful of vinegar; one teaspoonful each of grated onion; one saltspoonful each of salt; two sides of the dish

Why it works: Vinegar and onion are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 18,226 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Calf's Head a LA Vinaigrette

Ingredients

three tablespoonfuls of oil
one tablespoonful of vinegar
one teaspoonful each of grated onion
one saltspoonful each of salt
two sides of the dish

Directions

Plate the dish

Place pieces of hot boiled calf's head in the center of a dish.
Split the tongue in two and lay it across two sides of the dish.
Place the brains on the opposite sides.
Garnish with parsley.

Make and serve the sauce

To make the vinaigrette sauce, combine three tablespoonfuls of oil, one tablespoonful of vinegar, one teaspoonful of grated onion, chopped parsley, capers, one saltspoonful of salt, and pepper.
Serve with a vinaigrette sauce, or with a piquant sauce.

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.

By Mary Ronald. Recipe from a historical cookbook (Project Gutenberg).

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.

Vinegar + oniontop 14% of all pairs

Smell alikemoderate

Cooked together18,226 recipes

Shared aroma: acetic acid (sour, vinegar).

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

What each ingredient does

Oil: Forms the body of the vinaigrette, carrying flavor and giving it a smooth, rich mouthfeel.
Vinegar: Adds acidity that brightens the rich flavors of the calf's head and cuts through the fat.
Grated onion: Adds sharp aromatic flavor to the sauce.

“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.