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Salad

Celery Salad

A chilled salad of celery pieces mixed with mayonnaise, salt, and pepper.

From an old cookbook · modernised transcription
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Why it works: Celery and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 16,012 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Celery Salad

Ingredients

Directions

Make the salad

  1. In a bowl, combine the celery pieces with mayonnaise.

  2. Season with salt and pepper.

  3. Mix well and transfer to a cold serving dish.

Serve

  1. Garnish with the celery tops 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. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Celery
Provides the crisp, crunchy texture and fresh, mildly vegetal flavour that carry the salad.
Mayonnaise
Adds fat and creaminess, coating the celery and binding the salad together.

The step that matters

Serve immediately. Mayonnaise dressing thins and celery softens and releases water as it sits, so the salad loses crispness and can become watery. Serving soon after mixing keeps the texture crunchy and the dressing cohesive.

“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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