Name: Meat Salad
Ingredients: 1 pint cold cooked meat, thinly sliced and cut into small pieces; 1 tablespoon minced parsley; 1 teaspoon onion juice; French dressing

Why it works: Parsley and onion are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 25,843 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Meat Salad

Ingredients

1 pint cold cooked meat, thinly sliced and cut into small pieces
1 tablespoon minced parsley
1 teaspoon onion juice
French dressing

Directions

Layer the salad

In a salad bowl, layer the meat.
Add some French dressing.
Repeat layers until all meat and dressing are used.

Chill and serve

Chill in the refrigerator for 2 hours.
Garnish with sprigs of parsley before serving.

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.

Parsley + oniontop 9% of all pairs

Smell alikemoderate

Cooked together25,843 recipes

Shared aroma: 2,4-decadienal (seaweed).
Meat + oniontop 17% of all pairs

Smell alikelow

Cooked together6,364 recipes

Shared aroma: 2,4-decadienal (seaweed).
Meat + parsleytop 21% of all pairs

Smell alikemoderate

Cooked together3,040 recipes

Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Cold cooked meat: Forms the bulk of the salad and gives it its main texture and protein.
French dressing: Adds moisture and a tangy, oily flavour that coats the meat.
Onion juice: Adds a sharp, savoury aroma and background flavour.