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Salad

Green Onions

A simple dish of trimmed green onions arranged on lettuce leaves and topped with cracked ice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Onion and lettuce match in chemistry and in kitchens. They rank in the top 8% of all ingredient pairs, and cooks put them together in 3,562 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Green Onions

Ingredients

Directions

Prepare

  1. Trim off the ends of the green onions.

  2. Remove the outer skin.

Serve

  1. Arrange the green onions on a few lettuce leaves.

  2. Top with cracked ice and serve.

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. Onion + lettucetop 8% of all pairs
    Smell alikestrong
    Cooked together3,562 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

What each ingredient does

Green onions
Provide the main fresh, mildly sharp flavor and crisp texture of the dish.
Lettuce leaves
Form a crisp, cool bed that holds the onions and adds fresh texture.
Cracked ice
Keeps the onions cold and crisp until they are eaten.

“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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