Salads | CUESA

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Sat 8am–2pm | Tue & Thu 10am–2pm | SF

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Sun 10am–3pm | Oakland

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Thu 4pm–8pm | SF


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

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.

Tomato Peach Salad

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

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.

Grilled Fingerling Potato Salad with Corn and Cherry Tomatoes

Annie Somerville, Greens Restaurant.

Simple and Delicious: Summer Pepper Salad

David Winsberg, Happy Quail Farms

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)

Mesclun Duck Breast Salad with Raspberry Shallot Vinaigrette

Marcel Biró, Biró.

Grilled Figs and Radicchio on a Rosemary Skewer with Cherry Tomato Salad

Eric Tucker, Millennium.

Wet Purslane Salad

Nancy Gammons, Four Sisters Farm

Roasted Japanese Eggplant Salad with Pine Nuts and Capers

Annie Somerville, Executive Chef of Greens Restaurant (July 15, 2008).



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