Why it works: Endive and chervil 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 ↓
Salade D'endives
Ingredients
Directions
Crisp the endives as described in the Lettuce Salad section.
When ready to serve, add the chervil and French dressing.
Mix well and serve immediately to prevent wilting.
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 + cherviltop 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
- Endives
- Provide the crisp, slightly bitter leaves that form the body of the salad.
- French dressing
- Adds fat and acidity that coat the leaves and bring out their flavor.
- Chervil
- Adds a delicate, aromatic herb flavor that lightly brightens the salad.
The step that matters
Serve immediately after dressing. The acid and salt in the dressing draw water out of the leaves through osmosis, so they soften and wilt within a short time. Dressing just before serving keeps the endive 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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