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
Place sardines in a colander and pour boiling water over them to remove the oil.
Chill the sardines in ice until firm.
Assemble and serve
Line a salad bowl with lettuce leaves.
Arrange the sardines in the bowl and sprinkle with chopped hard-boiled eggs.
Serve with French dressing.
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.
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Lettuce + eggtop 30% of all pairsAroma overlaplowMentioned 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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