After-Dinner Salads

In classical multicourse dinners, it was common to serve a light, refreshing salad after the main course. The salad cleansed the palate after a rich dinner and refreshed the appetite, providing a pleasant break before dessert. Salads after the main course are uncommon today but, in larger meals, may be a good menu option. A diner who is satiated after a heavy meal is often ready for a dessert or perhaps a cheese course after a light, piquant salad.

After-dinner salads must be very light and in no way filling. Rich, heavy dressings, such as those made with sour cream and mayonnaise, should be avoided. Perhaps the ideal choice is a few delicate greens, such as Bibb lettuce or Belgian endive, lightly dressed with vinaigrette. Fruit salads are also popular choices.