Name: Celery and Brazil Nut Salad
Ingredients: large Brazil nuts; 4 or 5 crisp celery hearts; coarse sea salt (to taste); white leaves of celery (for garnish)

Celery and Brazil Nut Salad

A salad of finely chopped Brazil nuts and thinly sliced celery hearts, seasoned with coarse sea salt and garnished with celery leaves.

From an old cookbook · modernised transcription

From a historical cookbook (Internet Archive) · 4 ingredients

Why it works: Brazil nut and celery share more aroma than cooks usually use. They rank in the top 14% of all ingredient pairs, and cooks put them together in 13 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Celery and Brazil Nut Salad

Ingredients

large Brazil nuts
4 or 5 crisp celery hearts
coarse sea salt (to taste)
white leaves of celery (for garnish)

Directions

Prepare

Pound the large Brazil nuts until finely chopped.
Slice the celery hearts into very thin pieces.

Assemble and serve

Mix the chopped Brazil nuts and sliced celery hearts together.
Add coarse sea salt to taste.
Garnish with a few white leaves of celery.
Serve with or without 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.

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.

Brazil nut + celerytop 14% of all pairs

Smell alikestrong

Cooked together13 recipes

Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Brazil nuts: Provide the main body and rich, oily crunch of the salad.
Celery hearts: Add crisp texture and fresh, watery crunch that contrasts with the nuts.

“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.