Name: Roquefort Salad
Ingredients: one cupful of french dressing; a pound of grated roquefort cheese; two large heads of lettuce

Why it works: Roquefort cheese and lettuce work together. They rank in the top 18% of all ingredient pairs, and cooks put them together in 28 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Roquefort Salad

Ingredients

one cupful of french dressing
a pound of grated roquefort cheese
two large heads of lettuce

Directions

Add a quarter of a pound of grated Roquefort cheese to two large heads of lettuce.
Add one cupful of French dressing.
If the cheese is too much, substitute celery or cucumber for part of the quantity.

Nutrition, whole recipe (rough)

118Calories

8 gProtein

9 gFat

1 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Roquefort Cheese	1 oz (28g) cheddar	113
Lettuce	1 cup shredded (36g)	5

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

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.

Roquefort cheese + lettucetop 18% of all pairs

Smell alikemoderate

Cooked together28 recipes

Shared aroma: nonanal (fat, citrus).

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

What each ingredient does

Lettuce: Forms the bulk and crisp texture that the dressing and cheese cling to.
Roquefort cheese: Adds a sharp, salty flavour and creamy richness to the salad.
French dressing: Adds moisture and acidity that coat the leaves and carry the flavour.

“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.