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Salad

Sardine Salad

A salad of sardines, lettuce, hard‑boiled eggs, and French dressing.

From an old cookbook · modernised transcription
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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 3,301 recipes mention both. Both carry nonanal, which smells fat, citrus. The science ↓

Sardine Salad

Ingredients

Directions

Prepare

  1. Place sardines in a colander and pour boiling water over them to remove the oil.

  2. Chill the sardines in ice until firm.

Assemble and serve

  1. Line a salad bowl with lettuce leaves.

  2. Arrange the sardines in the bowl and sprinkle with chopped hard-boiled eggs.

  3. Serve with French dressing.

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 aroma chemistry they share, and how many recipes mention both.

  1. Lettuce + eggtop 30% of all pairs
    Aroma overlaplow
    Mentioned 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

Sardines
Provide the main protein and rich flavour, with the body of the salad.
Hard-boiled eggs
Add soft, creamy texture and mild richness to the salad.
Lettuce leaves
Give the salad a crisp, fresh base and contrasting texture.

The step that matters

Chill the sardines in ice until firm. Chilling firms the fish so it holds its shape when arranged and does not fall apart when served. Cold also slows spoilage of fresh fish.

“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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