Mixed salad

Wash them only when you are ready to eat, then dry them thoroughly in a salad spinner or pat them dry with a clean tea towel. Add dressing just before serving; salt draws water from the leaves, so season at the last moment too.

Keep it in the fridge in a sealed container lined with dry kitchen paper, and replace the paper if it becomes damp. Use loose, unwashed leaves within a few days; discard any that are slimy or smell unpleasant.

If the packet says the leaves are washed and ready to eat, you can use them straight from the bag. Wash loose leaves under cool running water, separating them so grit can rinse away, then dry them well.

Try it with tomatoes, cucumber, radishes and a sharp vinaigrette, or add chickpeas, boiled eggs, grilled chicken or cheese to make it more substantial. Keep crunchy additions such as croutons or toasted seeds separate until serving.

Use it as the base for a composed salad with roast vegetables and grains, tuck it into a sandwich or wrap, or serve a handful alongside a quiche or savoury tart. Tender leaves are best added after cooking, rather than stirred into a hot pan.

For a similar fresh base, use individual lettuce leaves, rocket, baby spinach or shredded cabbage. For a salad that holds its crunch under dressing, shredded cabbage is a better choice than delicate leaves.