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Salad

Succotash Salad

A salad made with drained succotash, onions, beetroot, celery, dressed with remoulade or oil and vinegar, seasoned with herbs, lemon, pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Succotash Salad

Ingredients

Directions

  1. Mix the drained succotash with diced onions, beetroot, and celery.

  2. Cook the vegetables until tender.

  3. Add the rémoulade dressing or oil and vinegar, seasoning with herbs, lemon juice, and pepper.

  4. Serve with a raw green salad as a garnish.

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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  3. Thyme + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together3,973 recipes

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

  4. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Succotash
Forms the base of the salad, giving it body and a mild sweetness.
Onions
Adds sharp aroma that mellows and sweetens as the vegetables cook.
Beetroot
Contributes earthy sweetness and a deep colour to the salad.
Celery
Adds a crisp texture and fresh, clean flavour.
Rémoulade dressing or oil and vinegar
Adds fat and acidity, carrying the herbs and seasoning through the salad.

The step that matters

Cook the vegetables until tender. Beetroot is dense and takes longer to cook than onion or celery. If it is left firm, it will taste raw and have a chewy texture, while the other vegetables may turn mushy before it is ready. Cooking the pieces to similar sizes helps them become tender together.

Swap the onion

How well each one fits the dish's main ingredients (beetroot, celery, vinegar, parsley, thyme, lemon, pepper):

  1. Shallotfits better
  2. Parsnipfits better
  3. Carrotfits better
  4. Onionthe original

Fit is the average pairing score against beetroot, celery, vinegar, parsley, thyme, lemon, pepper. 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.

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