French dining etiquette requires not cutting salad greens; diners should tuck large leaves onto their fork using knife and fork or use a small piece of bread to push leaves onto the fork. Leaf cutting can imply the preparer failed to properly tear the lettuce, and some trace the rule to aristocratic concerns about fine cutlery tarnishing from acidic vinaigrette or a perceived metallic taste when knives touch greens. French cuisine emphasizes high-quality ingredients and simple preparations. Salads of Parisian greens like radicchio, butter lettuce, or endive are often served after the main course and before cheese and dessert.
Specifically, you need to know an old-school rule for eating salad in French homes or restaurants: Never cut your greens. Instead, to eat a large piece of lettuce with the finesse of a local, tuck it over with your knife and fork. It's also acceptable in France to use a small piece of bread to push an unwieldy lettuce leaf onto your fork.
The French are particular about their food, and for good reason. French cuisine is flavorful, rich, and tends to incorporate the highest-quality ingredients. An exquisitely prepared French salad is among the French dishes - like boeuf bourguignon and cassoulet - that you need to try at least once. In France you'll learn that a simple yet delicious salad of Parisian greens, like radicchio, butter lettuce, or endive, drizzled with vinaigrette, is actually meant to be served after the main dish, before the cheese and dessert courses.
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