Lettuces - Each

Pull off as many leaves as you need from the base, then wash, drain and shake well (but gently, as they bruise easily) to dry them. It’s worthwhile investing in a salad spinner if you eat a lot of lettuce, as it dries them much more efficiently. Don’t allow lettuce to soak in water, as it softens the leaves.

Store in a perforated bag in the fridge. Soft lettuces will last around one or two days, crisp varieties a day or two longer.

Dress and serve in a salad. Shred and add to a spring or summer vegetable soup just before the end of cooking. Braise with peas (20-30 minutes). Brush with marinade, then grill halved crisp lettuces like Romaine on a barbecue, three minutes each side.