Why it works: Lettuce and parsley match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and 1,483 recipes mention both. Both carry trans-2-hexenal, which smells green, leafy. The science ↓
Yellow Tomato Salad
Ingredients
Directions
Remove the skins from the small yellow 'pear' tomatoes.
Chill the tomatoes on ice until very cold.
Arrange the chilled tomatoes in a pattern on a bed of crisp curly lettuce leaves.
Sprinkle with parsley and serve with French dressing.
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 aroma chemistry they share, and how many recipes mention both.
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Lettuce + parsleytop 5% of all pairsAroma overlapstrongMentioned together1,483 recipes
Shared aroma: trans-2-hexenal (green, leafy).
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Tomato + lettucetop 6% of all pairsAroma overlapmoderateMentioned together1,655 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Tomato + parsleytop 8% of all pairsAroma overlapmoderateMentioned together5,398 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
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Pear + lettucetop 9% of all pairsAroma overlapstrongMentioned together92 recipes
Shared aroma: trans-2-hexenal (green, leafy).
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Pear + tomatotop 14% of all pairsAroma overlapmoderateMentioned together88 recipes
Shared aroma: 2,4-decadienal (seaweed).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
Flavor stand-ins for the pear
How well each one fits the dish's main ingredients (tomato, lettuce, parsley):
- Avocadobetter flavor fit
- Limebetter flavor fit
- Lemonbetter flavor fit
- Pearthe original
Fit is the average pairing score against tomato, lettuce, parsley. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).
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