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Salad

Salade a LA Macedoine

A mixed vegetable salad with turnips, peas, beet, carrot, celery, and mayonnaise.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Salade a LA Macedoine

Ingredients

Directions

Prepare the vegetables

  1. Boil the red beet as directed for Cardinal Sauce.

  2. Pare the turnips and hollow them out like little cups.

  3. Slice the carrot into ½‑inch thick rounds and stamp out small cylinders with a tin tube.

  4. Cut the celery into ½‑inch lengths.

  5. Shell the peas or use canned ones.

Cook and cool

  1. Boil all vegetables separately in salted water until tender, then cool them in cold water until ready to use.

  2. Meanwhile, prepare a mayonnaise as directed for Cardinal Sauce.

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. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Turnip + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Turnip + celerytop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Peas + carrottop 7% of all pairs
    Smell alikemoderate
    Cooked together2,994 recipes

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

  5. Turnip + peastop 8% of all pairs
    Smell alikemoderate
    Cooked together1,350 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Small white turnips
Provide the firm, mild bulk that holds the salad's shape.
Green peas or beans
Add tender texture and sweet, fresh flavor to the mix.
Red beet
Adds earthy sweetness and a deep red colour to the salad.
Carrot
Adds crisp texture and mild sweetness, cut into uniform shapes.
Celery
Adds crunch and a fresh, slightly savoury note.

The step that matters

Boil all vegetables separately in salted water until tender. Each vegetable needs a different cooking time, so cooking them separately keeps each one evenly tender. Cooling them in cold water stops the cooking so they stay firm and bright rather than going soft and dull.

Swap the peas

How well each one fits the dish's main ingredients (turnip, carrot, celery, sugar):

  1. Lentilsfits better
  2. Chestnutfits better
  3. Beansfits better
  4. Peasthe original

Fit is the average pairing score against turnip, carrot, celery, sugar. Candidates are from the same food group and used in at least 100 recipes.

“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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