Why it works: Celery and peas are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 1,832 recipes. Both carry linalool, which smells floral, citrus. The science ↓
Sweet Breads in Salad
Ingredients
Directions
Prepare the sweetbreads
Parboil the sweetbreads in salted water until tender.
Trim the sweetbreads and place them on ice to cool completely.
Cut the chilled sweetbreads into small dice using scissors.
Assemble the salad
In a bowl, combine the diced sweetbreads, cut celery, and French peas.
Add a carefully made mayonnaise dressing and mix well.
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.
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.
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Celery + peastop 12% of all pairsSmell alikemoderateCooked together1,832 recipes
Shared aroma: linalool (floral, citrus).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Sweetbreads
- Provide the main meaty texture of the salad once parboiled and diced.
- Celery
- Adds crisp crunch that contrasts with the tender sweetbreads.
- French peas
- Add sweetness and soft texture to the salad.
- Mayonnaise dressing
- Adds fat and moisture, binding the salad and making it creamy.
The step that matters
Cooling the sweetbreads on ice before dicing. Sweetbreads are soft and fatty when warm and crumble or smear when cut. Chilling them completely firms the tissue so the dice stay neat and hold their shape when mixed with the dressing.
“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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