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Spinach Salad

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Spinach Salad

Why it works: Spinach and lettuce match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 427 recipes. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓

Spinach Salad

Ingredients

Directions

  1. Chop the cold cooked spinach very finely.

  2. Pack the chopped spinach into claret glasses or egg cups.

  3. Make a nest of lettuce leaves.

  4. Place a slice of tongue in the center of the lettuce nest.

  5. Turn the spinach out onto the slice of tongue.

  6. Serve with French dressing.

Recipe from a historical cookbook (Internet Archive).

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.

Photo for illustrative purposes only · Contact us to use it

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. Spinach + lettucetop 1% of all pairs
    Smell alikestrong
    Cooked together427 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

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

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