1. Make the base leaves count

Consider using two or three leaves to make an interesting base. “Pair mustard leaves (which can be found in Middle Eastern food shops) or dandelion leaves with a milder oak leaf lettuce,” says Matt Edwards, owner of Master & Servant restaurant in Hoxton, London. Bitter leaves like endives will counter the sweetness in fruit like figs and pear and if you go for something really bitter, like escarole, use lemon juice to sweeten it up (the acid will cut through the bitterness). A ratio of 70:30 bulky to baby leaves is a good general rule and use leaves with curly ends which hold onto dressing. If you’re really stuck go for parsley as, according to molecular gastronomist Harold McGee, the leaf’s fresh, green, woody notes are ‘generic’ enough to complement most foods. And don’t shy away from other herbs. “Little sprigs of tarragon, marjoram, chervil or broken chives are delicious in salads,” says chef Rory O’Connell. Add whole parsley or fresh mint leaves (the higher the shoot on the plant the softer and more delicious it will be) and wild garlic if it’s in season (usually March to late May). Finally, always pre-soften your leaves. “Soak them in water for 25 minutes as soon as you get them home, even if you won’t be using them for a day or so,” says O’Connell. “Then dry them gently with a tea towel. This rehydrates, freshens and crisps them up and will actually prolong their life by a couple of days.”

The Science Of A Summer Salad