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

Arugula, Avocado, Orange and Red Onion Salad

Esther Pruitt, Hare Hollow

Smoked Trout, Grapefruit and Watermelon Radish Salad

Laurel Miller, cookbook author

Citrus Salad with Honeycomb Bruschetta

Stephanie Rosenbaum, cookbook author.

Mexican Christmas Eve Salad

Laurie McKenzie, cooking instructor

Roasted Baby Beet and Golden Apple Salad

Jay Foster,Chef and Owner, FarmerBrown.

Lentil Salad with Classic Bistro Vinaigrette

Gordon Hamersley, Hamersley Bistro, Boston, MA.

Spinach, Apple & Frisée Salad with Bacon & Curried Cashews

Chef Keith Hammerich, City College, San Francisco

Cardoon Salad

Mourad Lahlou, Aziza Restaurant.

Fuyu Persimmon and Arugula Salad

Armando Paniagua, Rose Pistola Restaurant.

Apple, Dried Cherry and Walnut Salad with Maple Dressing

Adapted from What San Francisco Families Eat!: Favorite Family Recipes from Presidio Hill School in San Francisco.

Fuyu Persimmon and Cured Ham Salad

Jay Foster, chef and owner, FarmerBrown.

Warm Mushroom and Winter Green Salad on Baguette Toast

Daniel Clayton, Nibblers Eatery & Wine Bar

Frisée Salad with Lardons and Poached Egg

Rick Hackett, MarketBar.

Pear and Spinach Salad

Trish Tracey, Ramblas Tapas Bar

Tomato Peach Salad

Joyce Goldstein Author, Mediterranean Fresh (W.W. Norton, 2008)

Grilled Fingerling Potato Salad with Corn and Cherry Tomatoes

Annie Somerville, Greens Restaurant.

Cranberry Bean Salad Scented with Rose Geranium

Samantha Smith, local chef.

Grilled Fig Salad with Cantaloupe, Fennel, Arugula and Walnuts

Adapted from Fig Heaven by Marie Simmons (William Morrow, 2004)

Italian Bread Salad with Tomatoes and Basil

Joanne Weir, chef and cookbook author.

Heirloom Tomato Salad

Marcella Lew, Andalu.

Late Summer Roasted Pepper Salad with Poblano Vinaigrette, and Garlicky Chickpeas

Sascha Weiss, Executive Chef, Lettus Cafe Organic.

Spinach Salad with Duck Confit and Goat Cheese Crostini

Keith Hammerich,Chef Instructor, City College of San Francisco

Green Bean Salad With Fig Balsamic Vinaigrette

Robert Cubberly, Le Petite Robert.

Shaved Cucumber, Radish and Bottarga Salad with Zinfandel Vinaigrette

Chris Consentino, Incanto

Fresh Fig and Green Tomato Salad with Basil

Adapted from Fig Heaven by Marie Simmons (William Morrow, 2004)

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About CUESA

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