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Salmagundi

This large serving platter of fresh vegetables, cheese and ham is the perfect way to start a summer party.

By bbcfood · From Open Recipes · 34 ingredients
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Why it works: Dandelion and chard share more aroma than cooks usually use. They rank in the top 2% of all ingredient pairs, and 11 recipes mention both. Both carry coumarin, which smells sweet, hay. The science ↓

The recipe

Serves 6-8
Prep30 min
Cook1 hr

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Dandelion + chardtop 2% of all pairs
    Aroma overlapstrong
    Mentioned together11 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Broccoli + cauliflowertop 1% of all pairs
    Aroma overlapstrong
    Mentioned together127 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Mustard + broccolitop 2% of all pairs
    Aroma overlapstrong
    Mentioned together705 recipes

    Shared aroma: linalool (floral, citrus).

  4. Fennel + carrottop 3% of all pairs
    Aroma overlapstrong
    Mentioned together330 recipes

    Shared aroma: myristicin (spice, warm).

  5. Mustard + cauliflowertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together687 recipes

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

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

Flavor stand-ins for the cauliflower

How well each one fits the dish's main ingredients (cider, vinegar, mustard, honey, fennel, broccoli, carrot):

  1. Capsicumbetter flavor fit
  2. Lettucebetter flavor fit
  3. Potatobetter flavor fit
  4. Cauliflowerthe original

Fit is the average pairing score against cider, vinegar, mustard, honey, fennel, broccoli, carrot. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).