Salads | CUESA

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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)

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).

Green Beans and Shelling Beans with Cherry Tomatoes

Annie Somerville, Executive Chef, Greens Restaurant (Summer 2007).

Fig Salad with Pomegranate Syrup

Stephanie Rosenbaum, author of Honey from Flower to Table (Chronicle Books) and Williams-Sonoma Kids in the Kitchen: Fun Food (Scribner). (July 1, 2008).

Citrus Collards with Raisins

Anna Lappé and Bryant Terry’s Grub: Ideas for an Urban Organic Kitchen.

Grilled Calamari Salad with Fresh Summer Beans

Mark Dommen, Chef and Partner, One Market Restaurant.

Roasted Chicken Salad with Balsamic-Hoisin Dressing

Keith Hammerich, Chef Instructor, City College of San Francisco (August 23, 2008).


Joyce Goldstein Author, Mediterranean Fresh (W.W. Norton, 2008) (August 2, 2008).

Spring Asparagus Salad with Baby Arugula and Tomato Vinaigrette

Charles Vollmar, Epicurean Exchange

Baby Beet, Fennel & Orange Salad

Jesse Branstetter, San Francisco Chef.

Shaved Artichoke Salad with Lemon, Garlic and Parmesan

Rick DeBeaord, Café Rouge.

Asparagus and Butter Bean Salad

Jesse Branstetter, San Francisco Chef

Fava Beans and Strawberry Salad with Pecorino

Chris Cosentino, Incanto Restaurant and Bar.

Spinach Salad a la Grecque

Joyce Goldstein, cookbook author

Roasted Salmon Salad

Faz Poursohi, Tonno Rosso.

Insalata Di Spinaci e Fettina Di Manzo (Organic Baby Spinach Salad with Grilled Flank Steak)

Alfonso Sanna, Il Fornaio.

Wheat Salad with Garden Vegetables

Joyce Goldstein, author of Antipasti: Fabulous Appetizers and Small Plates

Warm Mushroom Salad

Joyce Goldstein, author of Antipasti: Fabulous Appetizers and Small Plates

Tender Spring Green Salad with Almonds, Radishes, Chèvre, and Kumquat

Leif Hedendal, local chef

Flower-Filled Mesclun Salad

Sandra Keros, Healthy Focus.

Shaved Fennel and Pistachio Salad

Aïda Mollenkamp, Food Editor for CHOW (May 3, 2008)

Grilled Leg of Goat with Charoset Stuffing and Fava Bean, Parsley, Arugula and Frisée Salad with "4 Glasses of Wine" Vinaigrette

Scott Youkilis, Maverick Restaurant (April 19, 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 »