Why it works: Sorrel and sauce work together. They rank in the top 19% of all ingredient pairs, and cooks put them together in 158 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Sorrel Salad
Ingredients
Directions
Prepare
Pick the leaves from the stalks of the sorrel without cutting them.
Wash the leaves thoroughly, then drain and dry them.
Pile the leaves in a salad bowl.
Serve
Serve with a simple salad sauce.
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.
Photo for illustrative purposes only · Contact us to use it
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.
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Sorrel + saucetop 19% of all pairsSmell alikemoderateCooked together158 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Fresh green sorrel
- Provides the leaves, which give the salad its body and a sharp, lemony sourness.
The step that matters
Drying the leaves thoroughly. Water left on the leaves dilutes the salad sauce and keeps it from clinging, so the dressing pools at the bottom of the bowl instead of coating each leaf.
“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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