How to make a green salad from scratch

One of the basic rules of budgeting is to avoid pre-prepared foods as far as possible - or at least use them being fully aware just how much they're costing you. A prime example are pre-prepared salads which are usually three times the price of a comparable amount of lettuce (especially the inexpensive round ones). So you have to wash a few leaves? It doesn't take long . . .

To make a salad for two, take a standard round lettuce, remove any damaged and dirty outer leaves, pull off the other leaves and wash them in a large bowl or sink full of cold water. Shake the leaves thoroughly, lay them on a (clean, obviously) tea-towel. Twist the ends of the towel so the leaves don’t fall out and shake them dry. Or pat the leaves dry with kitchen towel.

To make a simple dressing put 1 tsp Dijon mustard in a large bowl with 1 tbsp of red or white wine vinegar. Season with salt and pepper and whisk together with a fork. Gradually add 3-4 tbsp of olive oil (depending how sharp you like your dressing) whisking as you go. Tip in the salad leaves then turn the leaves in the dressing so that each leaf is lightly coated.

TOP TIPS

* Always add the dressing at the last minute or your salad will go soggy

* If you're making a salad for one use half the lettuce and halve the quantities you use for the dressing (i.e. 1/2 tsp mustard, 1 1/2 tsp vinegar and 1 1/2 - 2 tbsp olive oil)

* Store any leftover leaves in a plastic bag in the fridge - they should keep for up to 2 days if your lettuce was fresh in the first place.