Canonigos

Separate the leaves and rinse them gently in cold water, then dry them thoroughly in a salad spinner or with a clean tea towel. Wash them just before serving so they stay crisp.

Keep the leaves unwashed in the fridge, loosely wrapped in a slightly damp tea towel or in a ventilated container. Remove any damaged leaves first, and use them within a few days; wash and dry just before eating.

It is usually eaten raw, but you can also stir it into a hot soup just before serving so the leaves wilt without losing their fresh flavour. Avoid prolonged cooking, which makes the delicate leaves limp.

Its mild, slightly nutty leaves work well with pear or apple, toasted nuts, soft cheese and a sharp vinaigrette. Use it as the base for a salad or add a handful to a sandwich just before serving.

Baby spinach is a good substitute for its tender texture and mild flavour. For a pepperier salad, use watercress; both can stand in for Canonigos in salads, though the taste will be different.

Look for small, bright-green leaves that feel crisp and are not slimy, yellowed or bruised. Avoid bags with visible condensation or crushed leaves, as they spoil quickly.

Yes, Canonigos is commonly served raw in salads. Rinse the leaves under running water and dry them well before eating.