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Haricot Bean Salad

This recipe uses a raw egg in the sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Anchovy and sauce are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 2,057 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Haricot Bean Salad

Ingredients

Directions

  1. Soak and boil the white haricot beans until tender, then allow to cool and remove the skins.

  2. Hard boil the required number of eggs, cut them in half, and remove the yolks.

  3. Pound the yolks with a little butter, anchovy sauce, tarragon vinegar, salt, and cayenne pepper.

  4. Fill the egg whites with the yolk mixture.

  5. Heap the dressed beans in the center of a dish, arrange the egg halves around the base, and create a border with shredded lettuce.

  6. For the sauce, combine the yolk of one raw egg with a pinch of salt and pepper and a little dissolved mustard in a bowl.

  7. Stir in salad oil drop by drop until thick, then whisk in tarragon vinegar and white vinegar.

  8. Add chopped capers to the sauce and mix well.

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. Anchovy + saucetop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Tarragon + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together2,399 recipes

    Shared aroma: estragole (anise, licorice).

  3. Tarragon + vinegartop 7% of all pairs
    Smell alikemoderate
    Cooked together2,547 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Beans + tarragontop 8% of all pairs
    Smell alikestrong
    Cooked together92 recipes

    Shared aroma: linalool (floral, citrus).

  5. Beans + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together4,733 recipes

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

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

Swap the beans

How well each one fits the dish's main ingredients (egg, butter, anchovy, sauce, tarragon, vinegar, pepper):

  1. Walnutfits better
  2. Beansthe original
  3. Chestnutfits about as well
  4. Sesamefits about as well

Fit is the average pairing score against egg, butter, anchovy, sauce, tarragon, vinegar, pepper. Candidates are from the same food group and used in at least 100 recipes.

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