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Salad

Grape Fruit Salad

A salad of grapefruit sections served over lettuce and dressed with French dressing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Grape and lettuce work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 349 recipes. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓

Grape Fruit Salad

one grapefruit for every four persons

Ingredients

Directions

Prepare

  1. Select one large grapefruit for every four persons.

  2. Peel and divide the grapefruit into sections, removing seeds and the thick, white skin.

Assemble and serve

  1. Arrange the sections on a bed of lettuce.

  2. Pour French dressing over the salad.

  3. Chill thoroughly before serving.

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.

  1. Grape + lettucetop 12% of all pairs
    Smell alikemoderate
    Cooked together349 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

What each ingredient does

Large grapefruit
Provides the main fruit sections, along with juice and a tart, refreshing flavour.
Lettuce
Forms a crisp bed that holds the sections and adds a fresh, cool texture.
French dressing
Adds sweetness and acidity, moistening the fruit and coating the salad with flavour.

The step that matters

Removing the white skin and membranes. Grapefruit's bitter white pith and thick skin can make the salad taste harsh. Cutting cleanly between the membranes gives sweet, tender sections that are free of bitterness.

“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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