Skip to main content
Salad

Bavarian Salad

A salad of lettuce, onions, and sliced beet dressed with a mustard, egg yolk, oil, and vinegar mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Lettuce and mustard match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,356 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Bavarian Salad

Ingredients

Directions

Make the dressing

  1. In a bowl, combine the chopped onions, raw egg yolk, salt, mustard, salad oil, and vinegar, then mix well to create the dressing.

Assemble the salad

  1. Place the torn lettuce in a serving dish.

  2. Top with the sliced beet and pour the dressing over the salad.

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. Lettuce + mustardtop 1% of all pairs
    Smell alikestrong
    Cooked together1,356 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Onion + mustardtop 6% of all pairs
    Smell alikestrong
    Cooked together9,259 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Vinegar + mustardtop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Onion + lettucetop 8% of all pairs
    Smell alikestrong
    Cooked together3,562 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Onion + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together18,226 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

What each ingredient does

Raw egg yolk
Emulsifies the oil and vinegar, giving the dressing a creamy body.
Salad oil
Provides fat that carries flavor and coats the lettuce.
Vinegar
Adds acidity that brightens the dressing and balances the oil.
Prepared mustard
Helps bind the emulsion and adds a sharp, savory note.
Boiled beet
Adds earthy sweetness and color to the salad.

The step that matters

Mixing the dressing well. The egg yolk, oil and vinegar must be mixed thoroughly so they emulsify into a smooth dressing instead of separating. Mustard helps this bond hold together, and a well-blended dressing coats the lettuce evenly.

Swap the onion

How well each one fits the dish's main ingredients (lettuce, vinegar, egg, mustard):

  1. Horseradishfits better
  2. Cucumberfits better
  3. Beetrootfits better
  4. Onionthe original

Fit is the average pairing score against lettuce, vinegar, egg, mustard. 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.

You might also like

Chicken SaladChicken Salad623 recipesSalad DressingSalad Dressing491 recipesTomato SaladTomato Salad179 recipesCold SlawCold Slaw160 recipes