Ensalada

A simple ensalada often combines lettuce or other leaves with tomato, cucumber and onion. Add beans, boiled egg, cheese or tuna to make it more substantial; dress it just before serving so the leaves stay crisp.

Separate the leaves, rinse them under cool running water and dry them thoroughly in a salad spinner or with a clean tea towel. Water left on the leaves dilutes the dressing and makes it cling less well.

Store washed, thoroughly dried leaves in a sealed container with a clean paper towel to absorb moisture. Keep dressing, tomatoes and other wet additions separate, then assemble shortly before eating.

You can wash and prepare firm ingredients such as cucumber, carrots and peppers in advance, but keep them separate from delicate leaves and dressing. Combine everything just before serving; dressed leaves quickly wilt.

For a simple vinaigrette, whisk three parts olive oil with one part vinegar or lemon juice, plus salt and pepper. Add mustard or crushed garlic for extra flavour, and toss the dressing through the salad right before serving.

It goes well alongside grilled fish, roast chicken, omelettes or a savoury tart. Add chickpeas, lentils, cheese or boiled egg if you want the ensalada itself to make a more filling meal.

Yes. Try rocket, watercress, spinach or finely shredded cabbage; cabbage and watercress stay crisp longer after dressing than tender lettuce. For a leaf-free version, use sliced tomato, cucumber and pepper.

Yes, provided the leaves are fresh and washed under running water before eating. Keep them chilled, avoid cross-contamination with raw meat or poultry, and discard leaves that are slimy or smell unpleasant.