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Salad

Salad of Doucette, Celery, and Beets

A chilled salad of corn salad, celery, pickled beets, and Sydney Smith's Salad Dressing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Corn salad and celery work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 9 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Salad of Doucette, Celery, and Beets

Ingredients

Directions

Prepare

  1. Prepare equal quantities of Doucette and celery.

  2. Add the bulk of the celery to the pickled beets and cut them fine.

  3. Ensure all ingredients are cold.

Mix and serve

  1. Mix all ingredients together.

  2. Add Sydney Smith's Salad Dressing.

  3. Mix thoroughly and 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 their aromas overlap, and how often cooks already put them together.

  1. Corn salad + celerytop 10% of all pairs
    Smell alikemoderate
    Cooked together9 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Doucette (corn salad)
Forms the leafy base of the salad and supplies its fresh, mild texture.
Celery
Adds crisp texture and a fresh, watery crunch that contrasts with the softer leaves.
Pickled beets
Provide sharp, tangy flavour and a vivid colour to the salad.

The step that matters

Ensure all ingredients are cold. Cold ingredients keep the leaves and celery crisp and firm. Warm produce wilts and loses crunch, so the salad turns limp and soft.

“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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