Name: Salade a LA Brisse
Ingredients: cooked French beans, cut into 2-inch pieces; strips of artichoke bottoms; slices of tomatoes; salad dressing

Why it works: Beans and tomato match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and 2,711 recipes mention both. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

The recipe

Ingredients

cooked French beans, cut into 2-inch pieces
strips of artichoke bottoms
slices of tomatoes
salad dressing

Directions

Cut cooked French beans into 2-inch long pieces.
Arrange the beans in a salad bowl with strips of artichoke bottoms and slices of tomatoes.
Pour a good salad dressing over the salad.
Serve immediately.

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.

Beans + tomatotop 2% of all pairs

Aroma overlapstrong

Mentioned together2,711 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Beans + artichoketop 4% of all pairs

Aroma overlapstrong

Mentioned together154 recipes

Shared aroma: 1-octen-3-ol (mushroom, earthy).
Artichoke + tomatotop 6% of all pairs

Aroma overlapmoderate

Mentioned together354 recipes

Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

Flavor stand-ins for the tomato

How well each one fits the dish's main ingredients (beans, artichoke):

Asparagusbetter flavor fit
Spinachbetter flavor fit
Lettuceabout as good a flavor fit
Tomatothe original

Fit is the average pairing score against beans, artichoke. 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).