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Salad

Normandy Salad

A salad of stewed French peas, chopped walnuts, and mayonnaise dressing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Peas and walnut work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 170 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Normandy Salad

Ingredients

Directions

Prepare

  1. Stew the French peas gently in their own liquid until absorbed.

  2. Remove from heat and let cool.

Assemble the salad

  1. Chop the English walnuts and mix them with the cooled peas.

  2. Pour the mayonnaise dressing over the mixture and combine.

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. Peas + walnuttop 14% of all pairs
    Smell alikemoderate
    Cooked together170 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

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

What each ingredient does

French peas
Form the bulk of the salad and provide its main texture and body.
English walnuts
Add crunch and a nutty flavour that contrasts with the soft peas.
Mayonnaise dressing
Adds fat and creaminess, binding the peas and walnuts together.

The step that matters

Let the peas cool before mixing. Warm peas would thin the mayonnaise dressing and cause it to separate or turn oily, so the salad would lose its creamy texture.

“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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