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Boiled Salad

A salad of boiled or baked vegetables mixed with dressing, herbs, and assorted garnishes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Boiled Salad

Why it works: Cauliflower and cucumber match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 584 recipes. Both carry 2-hexenal, which smells green, leafy. The science ↓

Boiled Salad

Ingredients

Directions

Prepare the vegetables

  1. Boil or bake the onions until tender.

  2. Bake the beetroot until soft.

  3. Boil the cauliflower or broccoli until tender.

  4. Boil the celery and French beans until cooked.

Assemble and serve

  1. Combine all the vegetables in a bowl.

  2. Add common salad dressing to the mixture.

  3. Garnish with tarragon or chervil, pickled cucumbers, almonds, raisins, capers, shrimps, and boiled turnips.

  4. Serve chilled.

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.

Photo for illustrative purposes only · Contact us to use it

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. Cauliflower + cucumbertop 1% of all pairs
    Smell alikestrong
    Cooked together584 recipes

    Shared aroma: 2-hexenal (green, leafy).

  2. Beetroot + tarragontop 1% of all pairs
    Smell alikestrong
    Cooked together184 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Beetroot + cucumbertop 1% of all pairs
    Smell alikestrong
    Cooked together345 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Beetroot + cauliflowertop 1% of all pairs
    Smell alikestrong
    Cooked together146 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Celery + tarragontop 1% of all pairs
    Smell alikestrong
    Cooked together456 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

Onions
Give the salad its main body and mild sweetness once softened by cooking.
Beetroot
Adds moisture, earthy sweetness and a deep colour when baked until soft.
Cauliflower or broccoli
Provides bulk and a tender texture after boiling.
Celery
Adds a crisp, fresh bite that holds up to the dressing.
French beans
Add tender texture and fresh green vegetable flavour.
Common salad dressing
Adds moisture, fat and acidity that bind the vegetables together.

Swap the onion

How well each one fits the dish's main ingredients (beetroot, cauliflower, celery, beans, tarragon, cucumber, almond):

  1. Lettucefits better
  2. Broccolifits better
  3. Turnipfits better
  4. Onionthe original

Fit is the average pairing score against beetroot, cauliflower, celery, beans, tarragon, cucumber, almond. 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.

More boiled salad recipes

Dressing 72 See all 5 →

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