Simple salads belong after the main course or as a side dish, while more complex salads come first as an appetizer or stand on their own as a main course. Some type of bread, breadstick, or cracker complements most salads. In all except the most informal settings, serve separate salad plates or bowls to keep the dressing from running into other flavors in the meal and vice versa. Chilling the plates or bowls helps maintain the desired crisp, cool character of the greens. Generally, serve all salads in large plates or bowls so that oneΓÇÖs salad does not tumble onto the table or oneΓÇÖs lap.
