MAIN-COURSE SALADS

SALAD CAN BE BECOME DINNER WHEN PROTEIN IS added to the mix. For these salads, there are several points to remember. You want to use enough protein to make the salad seem substantial without overwhelming the greens. Somewhere between three and six ounces of protein per person is best.

Second, these salads are not the time to use tender Boston lettuce or tiny tatsoi. The greens must have enough crunch and flavor to stand up to the cooked protein, the vegetables, and tangy dressings used in these salads. Flat-leaf spinach is an excellent choice, as is watercress, arugula, mizuna, or escarole.