The Correct Way to Eat the Salad Course

The Salad Course

Though many restaurants, especially in the United States, present the fresh salad as one of the first dishes, the traditional, Western-influenced, multi-course menu places the salad course after the meat course but before the dessert course.

When fresh, leafy salads are served, it is best not to cut the leaves with one’s salad knife, but instead to use the fork, held in the left hand, assisted by the salad knife, held in the right hand, to fold the leaves into manageable “bundles” before conveying them, speared by the fork, to the mouth. Of course other components of the salad, such as tomato wedges, hearts of palm, artichoke hearts, or podded peas, may be cut with the knife into manageable sizes.