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Bean Salad

A salad of boiled young French beans and chopped onion, dressed with chiffonade dressing.

From an old cookbook · modernised transcription
By Olive M. Hulse · From a historical cookbook (Project Gutenberg) · 2 ingredients
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Why it works: Beans and onion match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 5,242 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Bean Salad

Ingredients

Directions

Prepare the beans

  1. Cut the one quart of young French beans into inch lengths.

  2. Boil the cut beans in salted water until tender.

  3. Drain the beans well and let them cool.

Assemble and serve

  1. Add the one chopped medium sized onion to the cooled beans.

  2. Cover the mixture with chiffonade dressing.

  3. Serve the salad on lettuce leaves.

  4. Garlic dressing is also delicious on this salad.

By Olive M. Hulse. 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.

  1. Beans + oniontop 7% of all pairs
    Smell alikestrong
    Cooked together5,242 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

Young french beans
Form the bulk of the salad and provide its tender, crisp-cooked texture.
Onion
Adds sharp aroma and flavor that contrasts with the sweetness of the beans.

The step that matters

Drain the beans well and let them cool. Water left on the cooked beans dilutes the dressing and makes the salad watery. Cooling them first keeps the dressing from thinning and stops the beans from going limp.

“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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