Why it works: Lettuce and cream cheese work together. They rank in the top 21% of all ingredient pairs, and cooks put them together in 213 recipes. Both carry nonanal, which smells fat, citrus. The science ↓
Strawberry Salad
Ingredients
Directions
Arrange the lettuce leaves on a plate.
Heap the halved strawberries in the center.
Sprinkle with powdered sugar.
Add 2 teaspoons of mayonnaise dressing on each portion.
Serve with Neufchatel or Philadelphia cream cheese.
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.
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Lettuce + cream cheesetop 21% of all pairsSmell alikemoderateCooked together213 recipes
Shared aroma: nonanal (fat, citrus).
-
Sugar + cream cheesetop 26% of all pairsSmell alikelowCooked together2,791 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
-
Lettuce + sugartop 29% of all pairsSmell alikemoderateCooked together1,486 recipes
Shared aroma: 1-penten-3-one (fish, pungent).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Strawberries
- Provide the main sweetness, fresh flavor and juice for the salad.
- Powdered sugar
- Adds sweetness and dissolves into the strawberry juices.
- Mayonnaise dressing
- Adds fat and tang, giving the dressing a creamy texture.
- Neufchatel or philadelphia cream cheese
- Adds creaminess, fat and a mild tang to the dish.
- Lettuce
- Forms a crisp, cool base that holds the other ingredients.
Swap the lettuce
How well each one fits the dish's main ingredients (sugar, cream cheese):
- Chivefits better
- Cucumberfits better
- Capsicumfits better
- Lettucethe original
Fit is the average pairing score against sugar, cream cheese. Candidates are from the same food group and used in at least 100 recipes.
“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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