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Fig, Parma & Mozzarella Salad

Make the most of fresh figs when they're in season in this savoury sweet summer salad

By bbcgoodfood · From Open Recipes · 9 ingredients
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Why it works: Fig and pear share more aroma than cooks usually use. They rank in the top 2% of all ingredient pairs, and 63 recipes mention both. Both carry ethyl isobutyrate, which smells fruity, ethereal. The science ↓

The recipe

Serves 2

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcgoodfood. Recipe from Open Recipes.

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.

  1. Fig + peartop 2% of all pairs
    Aroma overlapstrong
    Mentioned together63 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  2. Spinach + watercresstop 3% of all pairs
    Aroma overlapstrong
    Mentioned together97 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Spinach + olivetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together2,700 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Olive + vinegartop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together10,843 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  5. Fig + olivetop 6% of all pairs
    Aroma overlapstrong
    Mentioned together190 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

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

Flavor stand-ins for the pear

The recipe marks pear as optional. How well each one fits the dish's main ingredients (fig, spinach, watercress, buffalo, ham, olive, vinegar):

  1. Lemonbetter flavor fit
  2. Cherrybetter flavor fit
  3. Orangebetter flavor fit
  4. Pearthe original

Fit is the average pairing score against fig, spinach, watercress, buffalo, ham, olive, vinegar. 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).