Name: Truffle Salad
Ingredients: black Perigord truffles, finely shredded; white stalks of celery, finely shredded; royal salad sauce; hard-boiled eggs, chopped

Why it works: Truffle and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 1,604 recipes. Both carry 2-octenal, which smells fatty, green. The science ↓

Truffle Salad

Ingredients

black Perigord truffles, finely shredded
white stalks of celery, finely shredded
royal salad sauce
hard-boiled eggs, chopped

Directions

Combine equal parts of finely shredded black Perigord truffles and white stalks of celery, about 1 inch long.
Lightly season the mixture with royal salad sauce.
Dished up in a heap in the center of a serving dish.
Garnish the edge with chopped whites and yolks of hard-boiled eggs.
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.

Truffle + eggtop 18% of all pairs

Smell alikemoderate

Cooked together1,604 recipes

Shared aroma: 2-octenal (fatty, green).
Truffle + saucetop 22% of all pairs

Smell alikelow

Cooked together1,490 recipes
Celery + saucetop 23% of all pairs

Smell alikelow

Cooked together2,360 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Truffle + celerytop 24% of all pairs

Smell alikelow

Cooked together263 recipes

Shared aroma: nonanal (fat, citrus).
Celery + eggtop 34% of all pairs

Smell alikelow

Cooked together6,334 recipes

Shared aroma: nonanal (fat, citrus).