Salads | CUESA

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Returns March 17, 2022


Watercress and Fennel Salad with Blood Orange and Thyme Vinaigrette

Terry Walters, author of Clean Start (Sterling Epicure, 2010) and Clean Food (Sterling Epicure, 2009)

Asian Pear, Persimmon, and Almond Salad

From Margo True, food editor at Sunset Magazine and co-author of The Sunset Cookbook: Over 1,000 Fresh, Flavorful Recipes for the Way You Cook Today (Oxmoor House, 2010)

Sardines Escabeche with Roasted Late Summer Peppers and Greens

Ed Carew, Café Des Amis.

Marinated Beet and Heirloom Tomato Salad with Yogurt-Pistachio Dressing

Charlie Ayers, Executive Chef at Calafia Café and author of Food 2.0.

Summer Squash and Ricotta Salad

From Andrew Swallow of Mixt Greens and author of Mixt Salads: A Chef’s Bold Creations (Ten Speed Press, 2010).

Heirloom Tomatoes with Watermelon

Andrew Swallow of Mixt Greens and author of Mixt Salads: A Chef’s Bold Creations (Ten Speed Press, 2010)

Shaved Fennel and Strawberry Salad

Christine Gallary, Amy Wisniewski, and Jill Santopietro of

Chanterelle, Bacon, and Plum Salad with Blue Cheese

Trina Hahnemann, author of The Scandinavian Cookbook (Andrews McMeel Publishing, 2009).

Figs and Arugula with Creamy Goat Cheese and Toasted Pecans

Linda Carucci, author of Cooking School Secrets for Real World Cooks (Chronicle Books, 2005).

Pan-Roasted Turnips and Greens with Garlic Breadcrumbs

Crunchy Winter Salad

Chopped Miso Salad

Adapted from Heidi Swanson’s blog, 101 cookbooks,

Strawberry Salad

Sarah Henkin, CUESA’s Market Chef

Farro, Roasted Asparagus, Mushroom, and Carrot Salad with Herbed Fromage Blanc

Spring Salad

Sarah Henkin, CUESA’s Market Chef

Asparagus Salad with Sunchoke Puree and Smoked Paprika-Lardo Sherry Vinaigrette

Peter Rudolph of Madera Restaurant at the Rosewood Sand Hill in Menlo Park. 

New Potato, Little Gem, and Sweet Pea Salad

Lauren Kiino, Il Cane Rosso.

Wheat Berries with Artichokes, Feta and Mint

Lauren Kiino, Il Cane Rosso

Roasted Duck and Asparagus Salad with Baby Arugula, Morels, and Shaved Pecorino Romano

Charlie Vollmar, Epicurean Exchange.

Local Citrus, Beet and Watercress Salad with Candied Walnuts and Pecorino Pepato

Alessandro Cartumini Quattro at Four Seasons Hotel, Silicon Valley.

Grilled Radicchio Salad with Pink Grapefruit, Pink Peppercorns and Garlic-Tarragon “Ranch” Dressing

Chef Eric Tucker, Millennium Restaurant.

Persimmon, Arugula, Fennel, Pecorino Salad

Inspired by Taylor Boetticher, of Fatted Calf.

Delicata Squash Salad

From CUESA’s Market Chef, Sarah Henkin.

Burrata with Radicchio and Escarole

James Stolich, Cook with James

Winter Salad

Sarah Henkin, CUESA’s Market Chef



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »