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Salad

Cress Salad

A salad of watercress and mustard cress dressed with a vinaigrette of French Orleans vinegar, tarragon vinegar, and Provence oil, topped with hard‑boiled eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Cress Salad

Why it works: Watercress and mustard match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 293 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Cress Salad

Ingredients

Directions

Prepare

  1. In a bowl, mix equal parts of French Orleans vinegar, Provence oil, and tarragon vinegar.

  2. Season the mixture with coarse sea salt and mignonette pepper.

  3. Thoroughly wash and trim the watercress and mustard cress, then drain well.

Dress and serve

  1. Pour the dressing over the cress and mix gently.

  2. Transfer to a salad bowl and garnish with sliced hard‑boiled eggs before serving.

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.

Photo for illustrative purposes only · Contact us to use it

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. Watercress + mustardtop 1% of all pairs
    Smell alikestrong
    Cooked together293 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Watercress + tarragontop 1% of all pairs
    Smell alikestrong
    Cooked together108 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Mustard + tarragontop 1% of all pairs
    Smell alikestrong
    Cooked together901 recipes

    Shared aroma: methyleugenol (clove, spice).

  4. Tarragon + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together2,399 recipes

    Shared aroma: estragole (anise, licorice).

  5. Vinegar + tarragontop 7% of all pairs
    Smell alikemoderate
    Cooked together2,547 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Watercress
Forms the leafy base of the salad and provides its fresh, peppery bulk.
Mustard cress
Adds a sharp, peppery flavour and crisp leaves to the salad.
Hard-boiled eggs
Add richness and a soft, creamy contrast to the crisp greens.
French orleans vinegar
Provides acidity that brightens the dressing and balances the oil.
Provence oil
Supplies fat that carries flavour and coats the leaves in the dressing.

The step that matters

Drain the cress well before dressing. Leftover water dilutes the vinaigrette and stops it clinging to the leaves, so the dressing pools at the bottom of the bowl instead of coating the greens.

Swap the mustard

How well each one fits the dish's main ingredients (watercress, egg, vinegar, tarragon, pepper):

  1. Shallotfits about as well
  2. Mustardthe original
  3. Horseradishfits about as well
  4. Lettucefits about as well

Fit is the average pairing score against watercress, egg, vinegar, tarragon, 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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