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Salad

Anchovy Salad

Anchovy salad made with salted anchovies, hard‑boiled eggs, lettuce, and optional sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and lettuce are a kitchen classic. They rank in the top 30% of all ingredient pairs, and cooks put them together in 3,301 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Anchovy Salad

Ingredients

Directions

Prepare the anchovies

  1. Wash, skin, and bone the anchovies.

  2. Soak the anchovies in water for 1 hour.

  3. Drain and dry the anchovies.

Assemble the salad

  1. Slice the hard-boiled eggs.

  2. Arrange lettuce in a bowl, then add the eggs and anchovies.

  3. Top with your choice of sauce.

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. Egg + lettucetop 30% of all pairs
    Smell alikelow
    Cooked together3,301 recipes

    Shared aroma: nonanal (fat, citrus).

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

What each ingredient does

Salted anchovies
Provide the salty, savory base flavor of the salad, softened by soaking.
Hard-boiled eggs
Add richness and a soft, creamy texture against the crisp lettuce.
Lettuce
Forms the crisp, fresh base that holds the other ingredients.

The step that matters

Soak the anchovies in water for 1 hour. Soaking draws out excess salt from the salted anchovies, so the fish tastes savory rather than overly salty. Drying them afterward keeps the salad from becoming watery.

“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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