Salads | CUESA

Ferry Plaza Farmers Market »

OPEN! Sat 8am–2pm | Tue & Thu 10am–2pm

Mission Community Market »

Returns March 17, 2022


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)

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.

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.

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)

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.



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