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Salad

A salad of shredded lettuce and sliced hard‑boiled eggs tossed with dressing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Lettuce and egg are a kitchen classic. They rank in the top 30% of all ingredient pairs, and cooks put them together in 3,301 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Salad

Ingredients

Directions

Prepare

  1. Cut the lettuce into quarters and soak in water to clean.

  2. Drain the lettuce thoroughly.

  3. Shred the lettuce into fine pieces.

  4. Slice the hard-boiled eggs.

Assemble

  1. Combine the lettuce and egg slices in a bowl.

  2. Pour salad dressing over the mixture and toss gently.

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. Lettuce + eggtop 30% of all pairs
    Smell alikelow
    Cooked together3,301 recipes

    Shared aroma: nonanal (fat, citrus).

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

What each ingredient does

Lettuce
Forms the bulk of the salad and provides crisp, watery texture.
Hard-boiled eggs
Add protein-rich body and a soft, creamy texture to the salad.
Salad dressing
Adds moisture and flavor that coats the lettuce and eggs.

The step that matters

Drain the lettuce thoroughly. Water left on the leaves dilutes the dressing and makes the salad soggy. Dry leaves let the dressing cling and keep the texture 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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