Salad

Wash leaves, dry them thoroughly in a salad spinner or with a clean tea towel, and keep the dressing separate until just before serving. Add delicate leaves and crunchy toppings last.

Keep undressed salad in a covered container in the fridge and use it within a couple of days; dry leaves last better than damp ones. Once dressed, it is best eaten straight away, as salt and acid draw water from the vegetables.

Whisk three parts olive oil with one part lemon juice or vinegar, then season with salt and pepper. Toss the dressing through the salad just before eating so the leaves are lightly coated rather than swimming in it.

Salad pairs well with grilled fish, chicken, eggs, beans or cheese, and can be made more filling with cooked grains or potatoes. Keep wet ingredients such as tomatoes separate until serving if you want crisp leaves.

Caesar salad is usually made with lettuce, croutons, Parmesan and a creamy, savoury dressing; tuna salad centres on tuna, often with vegetables and a lighter dressing. Caesar salad has 53 kcal per 100 g, compared with 80 kcal for tuna salad.

Yes: wash and dry the ingredients, then store them covered in the fridge with the dressing and croutons kept separately. Add sliced avocado, dressing and crunchy toppings just before serving.