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Dandelion Salad

A salad of white dandelion leaves dressed with salt, pepper, vinegar, and sweet oil.

From an old cookbook · modernised transcription
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Why it works: Dandelion and pepper work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 77 recipes. Both carry 2-heptenal, which smells green. The science ↓

Dandelion Salad

Ingredients

Directions

Prepare

  1. Pare away the roots and stale leaves from the dandelion.

  2. Wash the leaves thoroughly in two waters and drain on a cloth.

  3. Place the leaves in a salad bowl.

Dress and serve

  1. Mix the salt, pepper, vinegar, and sweet oil together.

  2. Pour the dressing over the salad 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. Dandelion + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together77 recipes

    Shared aroma: 2-heptenal (green).

  2. Pepper + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

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

  3. Dandelion + vinegartop 15% of all pairs
    Smell alikemoderate
    Cooked together57 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

White dandelion leaves
Form the bulk of the salad and provide a crisp, slightly bitter base.
Sweet oil
Carries the flavor of the dressing and coats the leaves to add richness.
Vinegar
Adds acidity that sharpens the dressing and balances the bitterness of the greens.

“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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