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3 tablespoons sour cream (regular, low-fat, or fat-free)

2 teaspoons stemmed thyme or 1 teaspoon dried thyme

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

A few dashes of hot red pepper sauce to taste

Blue Cheese Dressing

Excellent with almost any match of greens—and great on pasta or potato salads

1 small shallot, minced

½ cup mayonnaise (regular, low-fat, or fat-free)

¼ cup crumbled blue cheese

2 tablespoons sour cream (regular, low-fat, or fat-free)

1 tablespoon white wine vinegar

1 teaspoon Worcestershire sauce

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Extra Virgin Olive Oil

Extra virgin olive oil wasn’t created for sautés; most of its flavor volatilizes and is lost. It was made for salads and as a finishing splash on roasted or steamed vegetables. Buy a cold-pressed olive oil for sautéing; save the extra virgin stuff for when it counts.

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Salad Accents

A good salad is more than just lettuce and dressing. Balance the greens with accents that match their flavors. Frankly, it’s a matter of preference: some people like sweet accents such as peaches with bitter greens like arugula; others like strong, assertive tastes such as blue cheese or toasted nuts. In fact, either will work. For a full, flavorful, salad that serves four, choose one accent from at least each of two categories and pair them with 4 to 6 cups shredded greens. for some of our favorite combinations. Main-course salads usually include protein of some sort—but remember: the point of a main-course salad is the greens. Don’t overload them with extras.

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Building the Ultimate Green Salad

Now that you have all the pieces, create your favorite salad. One tip: serve salads with creamy dressings and strong flavors as first courses; serve those with milder flavors and tamer vinaigrettes after the main course to clear the palate and aid digestion. Makes 4 servings

Start with a large, cool salad bowl. Better too much room than dressed leaves flopping onto the counter.

Add a mix of greens. They can be difficult to measure. Who wants to jam tender leaves into measuring cups? Figure on a little more than a large handful per person—thus, about five handfuls for four people. If possible, keep the greens at room temperature and serve them the day you buy them.

Add a couple of salad accents.

Finally, choose a salad dressing, mild to bold. Drizzle it on the salad or serve on the side. Your clean hands actually make the best tool for tossing a salad. Never dress the greens before you’re ready to serve the salad; acid breaks them down and renders them mushy.

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Side Salads

The common thread here? These salads aren’t first courses per se, nor are they stand-alones. Instead, they’re designed to go with other things: roasts, casseroles, sautés, but primarily, of course, a piece of bread.

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A Bowl of Vinegary Cucumbers

Every summer, we keep a bowl of this salad in the fridge, replenishing it as it runs low. Makes 8 servings

3 to 4 large cucumbers, peeled and thinly sliced

1 medium red onion, sliced into very thin rounds and broken into rings

¾ cup white wine vinegar

2 tablespoons sugar

2 teaspoons salt

Place the cucumbers and onion in a large bowl; pour in the vinegar, then fill the bowl with cool water until the vegetables are submerged. Stir in the sugar and salt until dissolved.

Cover with plastic wrap and refrigerate for at least 24 hours or up to 2 weeks. Drain the cucumbers and onions with a slotted spoon when serving.

Variations: Add 1 seeded and chopped pickled or fresh jalapeño chile with the onion.

Add 1 tablespoon dried dill, 1 tablespoon chopped chives, or 1 teaspoon red pepper flakes with the sugar.

Add 6 whole cloves, 6 crushed juniper berries, or 4 crushed allspice berries with the sugar. (Do not eat these with the cucumbers and onions.)

Sweet Corn and Onion Salad

Many local farmers’ markets sell roasted corn on the cob all summer, making this summery, Southwestern-spiked side even easier to make. Makes 6 servings

6 ears corn

Vegetable oil, for greasing the grill rack

1 large