Why it works: Parsley and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 18,765 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓
Bean Salad
Ingredients
Directions
Prepare the beans
Remove string beans from the can and place them in a strainer.
Pour 2 quarts of cold water over the beans and drain.
Let the beans stand exposed to the air for 15 minutes.
Dress and serve
Mix the beans with French Dressing.
Arrange the mixture in a salad bowl.
Sprinkle with finely chopped parsley.
Garnish with hard boiled eggs cut into fancy shapes.
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.
-
Parsley + eggtop 21% of all pairsSmell alikemoderateCooked together18,765 recipes
Shared aroma: 2,4-decadienal (seaweed).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- String beans (in the method)
- Form the main body of the salad.
- French dressing
- Adds moisture and acidity that flavour the beans.
- Hard boiled eggs
- Add a firm, mild protein garnish and visual interest.
“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.
More bean salad recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.