Salad

I like chicken to remain moist, but it must be cooked through; so, if necessary, cook longer than recommended here. If cutting the meat in thirds is too large to handle, cut into four pieces.

There are generally two kinds of wheat berries available at natural foods stores: hard (high-protein), which are reddish brown, and soft (low-protein), which are blond. We prefer the chewiness of the hard variety for this recipe. Active time: 15 min Start to finish: 1 1/2 hr

Can be prepared in 45 minutes or less.

The contrasting colors of these two beets are especially attractive in this dish but you may substitute any others.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Shrimp or sea scallops would also work well in this recipe. Serve with: Grilled plum tomatoes, herbed orzo salad, and grilled French bread.

An easy version of the famous Cobb salad.

The William Archer play The Green Goddess had a run in San Francisco in the 1920s. Star George Arliss, dining at the Palace Hotel, was served a specially created salad with this green-hued dressing.

Active time: 10 min Start to finish: 25 min

This updated classic adds dashes of red — and depth of flavor — to the usual apple, celery, and walnut mix. Make the salad ahead and refrigerate, then add the watercress and pecans right before serving.

A popular salad on the island of Pantelleria.

At least two San Francisco establishments — Solari's restaurant and the St. Francis Hotel — have laid claim to this classic. Both places reportedly started serving crab Louis around 1915.

Active time: 15 min Start to finish: 25 min

Active time: 20 min Start to finish: 20 min

Judy Rodgers is currently working on a cookbook from her Zuni Café in San Francisco. Grilling the mushrooms for this salad (which will appear in the new book) intensifies their flavor. Active time: 35 min Start to finish: 35 min

Serve this delicate salad as a first course or alongside grilled chicken. Active time: 20 min Start to finish: 20 min