Name: Wolcott Hotel Salad
Ingredients: one head of romaine lettuce; four oranges; four blood oranges

Why it works: Lettuce and orange work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 373 recipes. Both carry trans-2-hexenal, which smells green, leafy. The science ↓

Wolcott Hotel Salad

Ingredients

one head of romaine lettuce
four oranges
four blood oranges

Directions

Prepare

Peel and slice four oranges, four blood oranges, and one head of romaine lettuce.

Assemble and serve

Lay the leaves lengthwise on a platter.
Arrange the slices of oranges along the lettuce alternating the colors.
Pour over French dressing.

Nutrition, whole recipe (rough)

67Calories

2 gProtein

0 gFat

16 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Orange	1 medium (131g)	62
Romaine 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.

Lettuce + orangetop 11% of all pairs

Smell alikemoderate

Cooked together373 recipes

Shared aroma: trans-2-hexenal (green, leafy).

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

What each ingredient does

Romaine lettuce: Crisp leaves form the base and give the salad its structure.
Oranges: Add sweetness and acidity that balance the bitter greens.
Blood oranges: Add a slightly tart flavor and a deep red color that contrasts with the orange slices.

“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.