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Salad

Shimas Novelty Salad

A salad of pear halves filled with grapefruit pulp and Malaga grapes, topped with a creamy olive oil, honey, and egg white dressing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Pear and grapefruit share more aroma than cooks usually use. They rank in the top 8% of all ingredient pairs, and 13 recipes mention both. Both carry ethyl isobutyrate, which smells fruity, ethereal. The science ↓

The recipe

Ingredients

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

Directions

Assemble

  1. Place half a pear in each individual salad bowl on a bed of crisp lettuce leaves.

  2. Fill the cavity of each pear half with grapefruit pulp and Malaga grapes.

Dress and serve

  1. In a bowl, combine olive oil, honey, salt, paprika, egg white, and lemon juice, then whip the dressing until creamy.

  2. Pour the dressing over the salad just 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 aroma chemistry they share, and how many recipes mention both.

  1. Pear + grapefruittop 8% of all pairs
    Aroma overlapstrong
    Mentioned together13 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  2. Grape + honeytop 2% of all pairs
    Aroma overlapstrong
    Mentioned together694 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Pear + honeytop 2% of all pairs
    Aroma overlapstrong
    Mentioned together169 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  4. Pear + grapetop 2% of all pairs
    Aroma overlapstrong
    Mentioned together242 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  5. Lettuce + grapefruittop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together117 recipes

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

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

What each ingredient does

Egg white
Whipped into the dressing to make it light and creamy.
Olive oil
Adds fat and smooth body to the dressing.
Lemon juice
Adds acidity that brightens the dressing and the fruit.
Honey
Adds sweetness that balances the lemon's acidity.

The step that matters

Whipping the dressing. Egg white must be whipped until it holds a stable, creamy foam; under-whipping leaves the dressing runny and it will separate on the leaves. Pour it just before serving so the foam does not collapse and the lettuce does not wilt.

Flavor stand-ins for the grapefruit

How well each one fits the dish's main ingredients (pear, lettuce, watercress, grape, olive, honey, egg):

  1. Applebetter flavor fit
  2. Figbetter flavor fit
  3. Cherryabout as good a flavor fit
  4. Grapefruitthe original

Fit is the average pairing score against pear, lettuce, watercress, grape, olive, honey, egg. 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).

“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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