Salads | CUESA

Ferry Plaza Farmers Market »

Sat 8am–2pm | Tue & Thu 10am–2pm | SF

Jack London Square Farmers Market »

Sun 10am–3pm | Oakland

Mission Community Market »

Thu 4pm–8pm | SF

Salads

Scotched Quail Eggs

David Murphy, Whitechapel

Roasted Winter Squash with Purple Mustard and Pantaleo

Michelle McKenzie, Author

Red Kraut and Winter Green Salad with Golden Goat Cheese Toast

Joshua Burbridge and Amber Petersen, True Family Foods

Peppercorn-Crusted Ahi Tuna Salad

Nelson German, alaMar

Charred Heirloom Tomato Salad with Black Garlic Dressing

Roman Petry, Roka Akor

Halibut Crudo

Suzanne Drexhage, Bartavelle

Vegetable and Calamari Eskabeche

Shawn Naputi, Prubechu

Quinoa Salad

Victoriano Lopez, La Mar Cebicheria

Little Gem and Pickled Cucumber Salad with Green Goddess Dressing

Joanne Weir, joanneweir.com

Needs-No-Recipe Melon Salad

Brie Mazurek, CUESA Staff

Herbed Summer Squash with Walnuts

Jill Nussinow, The Veggie Queen

Summer Squash Salad with Greens, Lentils, Radish, Lemon-Tahini Dressing, and Toasted Pumpkin Seeds

Sascha Weiss, Project Juice  

Gado Gado-Style Salad with Pan-Seared Tamarind Tempeh and Chili-Almond Sauce

Sascha Weiss, Project Juice  

Arugula Salad with Grass-Fed Steak and Seared Cherry Tomatoes

Rachel da Rosa, Casa Rosa Farms

Goat Cheese Panna Cotta with Peas, Spring Onions, Petite Greens, and Blossoms

Mark Dommen, One Market Restaurant

Spring Vegetable Chopped Salad

Kevin Davidson, Project Open Hand

Roasted Beets, Fromage Blanc, Grapefruit, and Pistachio

Tony Ferrari and Jonathan Sutton, Hillside Supper Club

Harvest Table Salad

Levi Mezick, The Harvest Table

Autumn Tempeh Salad

Laura Stec, Innovative Cuisine

Cabbage and Tomato Slaw

Chris Cosentino, Cockscomb and Boccalone

Watermelon and Tomato Salad

Chris Cosentino, Cockscomb and Boccalone

Ensaladang Talong (Filipino Eggplant Salad)

Aileen Suzara, Sariwa

Arugula and Cranberry Bean Bread Salad

Daniel Capra, Paula LeDuc Fine Catering

Stone Fruit Panzanella

John Madriaga, Spruce

Warm Asparagus with Mushroom Duxelle, Pistachio Mascarpone, and Radish Dressing

Tony Ferrari & Jonathan Sutton, Hillside Supper Club

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About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »