Why it works: Endive and tarragon share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and cooks put them together in 75 recipes. Both carry coumarin, which smells sweet, hay. The science ↓
French Salad
Ingredients
Directions
Prepare the endive
Blanch the endive and wash it thoroughly.
Break the endive into small pieces using your fingers.
Shake the endive dry in a basket or fine cloth.
Assemble and serve
Arrange the endive in a salad bowl.
Strew minced herbs over the endive.
Add dressing just before serving.
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.
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Endive + tarragontop 1% of all pairsSmell alikestrongCooked together75 recipes
Shared aroma: coumarin (sweet, hay).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Endive
- Forms the crisp, leafy base of the salad and carries the dressing.
- Fresh herbs
- Add aroma and fresh flavour to the endive.
The step that matters
Shake the endive dry. Any water left on the leaves dilutes the dressing and makes it slide off, so the salad turns watery and bland. Drying the leaves well helps the dressing cling and keeps the leaves crisp.
“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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