Salads

Fall Recipes

Frisée Salad with Lardons and Poached Egg from Rick Hackett, MarketBar

Pear and Spinach Salad from Trish Tracey, Ramblas Tapas Bar

Lentil Salad with Classic Bistro Vinaigrette from Gordon Hamersley, Hamersley Bistro, Boston, MA

Spinach, Apple & Frisée Salad with Bacon & Curried Cashews from Chef Keith Hammerich, City College, San Francisco

Cardoon Salad from Mourad Lahlou, Aziza Restaurant

Fuyu Persimmon & Arugula Salad from Armando Paniagua, Rose Pistola Restaurant

Apple, Dried Cherry and Walnut Salad with Maple Dressing from What San Francisco Families Eat!: Favorite Family Recipes from Presidio Hill School in San Francisco

Fuyu Persimmon and Cured Ham Salad from Jay Foster,Chef and Owner, FarmerBrown

Roasted Baby Beet and Golden Apple Salad from Jay Foster,Chef and Owner, FarmerBrown

Winter Recipes

Smoked Trout, Grapefruit & Watermelon Radish Salad from Cookbook Author Laurel Miller

Citrus Salad with Honeycomb Bruschetta from Cookbook Author Stephanie Rosenbaum

Mexican Christmas Eve Salad from Cooking Instructor Laurie McKenzie

Roasted Beet Salad from Armando Paniagua, Rose Pistola Restaurant

Crab and Citrus Salad with Pumpkin Seeds from Adam Timney, Bacar Restaurant and Wine Salon

Shaved Fennel & Orange Salad from Lulu Yang, Lulu's Kitchen

Winter Chicory Salad from Patrick Clark,Sutro’s Restaurant at the Cliff House

Grilled Radicchio Salad with Pink Grapefruit, Pink Peppercorns and Garlic-Tarragon “Ranch” Dressing from Chef Eric Tucker of Millennium Restaurant (February 9, 2008)

Spring Recipes

Spring Salad with Arborio Rice Cakes, Roasted Baby Carrots, White Asparagus & Fava Beans from Amy Murray, Venus Restaurant

Spring Sunshine Salad from Cookbook Author Heidi Swanson

Fava Beans & Strawberry Salad with Pecorino from Chris Cosentino, Incanto Restaurant and Bar

Spinach Salad a la Grecque from Cookbook Author Joyce Goldstein

Roasted Salmon Salad from Faz Poursohi, Tonno Rosso

Insalata Di Spinaci e Fettina Di Manzo (Organic Baby Spinach Salad with Grilled Flank Steak) from Alfonso Sanna, Il Fornaio

Wheat Salad with Garden Vegetables from Cookbook Author Joyce Goldstein

Warm Mushroom Salad from Cookbook Author Joyce Goldstein

Shaved Artichoke Salad with Lemon, Garlic and Parmesan from Rick DeBeaord, Café Rouge

Asparagus and Butter Bean Salad from Jesse Branstetter, San Francisco Chef

Spring Asparagus Salad with Baby Arugula and Tomato Vinaigrette from Charles Vollmar, Epicurean Exchange

Baby Beet, Fennel & Orange Salad from Jesse Branstetter, San Francisco Chef

Grilled Leg of Goat with Charoset Stuffing & Fava Bean, Parsley, Arugula and Frisée Salad with “4 Glasses of Wine” Vinaigrette from Scott Youkilis, Maverick Restaurant (April 19, 2008)

Shaved Fennel and Pistachio Salad from Aïda Mollenkamp, Food Editor for CHOW (May 3, 2008)

Flower-Filled Mesclun Salad from Sandra Keros of Healthy Focus

Tender Spring Green Salad with Almonds, Radishes, Chèvre, and Kumquat from Leif Hedendal, local chef

Summer Recipes

Heirloom Tomato Salad from Marcella Lew, Andalu

Italian Bread Salad with Tomatoes and Basil from Cookbook Author Joanne Weir

Grilled Fig Salad with Cantaloupe, Fennel, Arugula and Walnuts from Cookbook Author Marie Simmons

Cranberry Bean Salad Scented with Rose Geranium from Chef Samantha Smith

Grilled Fingerling Potato Salad with Corn and Cherry Tomatoes from Annie Somerville, Greens Restaurant

Grilled Figs and Radicchio on a Rosemary Skewer with Cherry Tomato Salad from Eric Tucker, Millennium

Mesclun Duck Breast Salad with Raspberry Shallot Vinaigrette from Marcel Biró, Biró

Fresh Fig and Green Tomato Salad with Basil from Cookbook Author Marie Simmons

Shaved Cucumber, Radish & Bottarga Salad with Zinfandel Vinaigrette from Chris Consentino, Incanto

Green Bean Salad With Fig Balsamic Vinaigrette from Robert Cubberly, Le Petite Robert

Spinach Salad with Duck Confit and Goat Cheese Crostini from Keith Hammerich,Chef Instructor, City College of San Francisco

Late Summer Roasted Pepper Salad with poblano vinaigrette, and garlicky chickpeas from Sascha Weiss, Executive Chef, Lettus Cafe Organic

Simple and Delicious: Summer Pepper Salad from David Winsberg, Happy Quail Farms

Chilled Summer Melon Gazpacho from Mark Dommen,Chef and Partner, One Market Restaurant

Grilled Calamari Salad with Fresh Summer Beans from Mark Dommen,Chef and Partner, One Market Restaurant

Citrus Collards with Raisins from Anna Lappé and Bryant Terry’s Grub: Ideas for an Urban Organic Kitchen

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

Green Beans and Shelling Beans with Cherry Tomatoes from Annie Somerville, Executive Chef, Greens Restaurant (summer 2007).

Roasted Japanese Eggplant Salad with Pine Nuts and Capers from Annie Somerville, Executive Chef, Greens Restaurant (July 15, 2008).

Wet Purslane Salad from Nancy Gammons of Four Sisters Farm (July 19, 2008).