Name: Vegetable Salad
Ingredients: small cooked string beans; cooked peas; cooked beets, diced; cooked carrots; lettuce; mayonnaise

Why it works: Beans and lettuce match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 500 recipes. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓

Vegetable Salad

Ingredients

Directions

Cut up the small cooked string beans.
Add an equal amount of cooked peas, diced beets, and carrots.
Serve on a bed of lettuce, keeping each vegetable separate.
Top with a spoonful of mayonnaise.

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.

Beans + lettucetop 1% of all pairs

Smell alikestrong

Cooked together500 recipes

Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).
Beans + carrottop 4% of all pairs

Smell alikestrong

Cooked together1,443 recipes

Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).
Beans + peastop 5% of all pairs

Smell alikestrong

Cooked together949 recipes

Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).
Peas + lettucetop 5% of all pairs

Smell alikestrong

Cooked together1,293 recipes

Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).
Carrot + lettucetop 6% of all pairs

Smell alikestrong

Cooked together976 recipes

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