Green Salads

A simple green salad, made by tossing seasonal greens with olive oil and vinegar, can be served as a light opening to a meal, or after the main course, a European habit that many Americans are adopting. Some people find a first-course green salad a little austere, preferring the addition of something savory to make it more substantial. When served after a main course, though, the salad should be made with only greens, as the idea is to lighten the effect of a heavy meal, not add to it. Don’t ask your guests if they want salad at this point in the meal. They are likely to say no, either because they are unaccustomed to the idea, or they are so full they don’t want to eat another bite. But a green salad after the main course actually has the amazing effect of making people feel less full and more relaxed.