Chefs' salad secrets revealed

ALTHOUGH Southern California menus are filled with salad options year-round, chefs often find renewed inspiration as warm weather arrives. Readers of our Culinary SOS column, which brings requested restaurant recipes into The Times' test kitchen for adaptation to home kitchens, have been asking for all sorts of salads lately. Three recent requests were for burrata salad from Murano Restaurant, Bar & Lounge in West Hollywood, shaking beef salad from Gingergrass in Silver Lake and roasted red and gold beet salad from Canelé in Atwater Village.

By Noelle Carter

June 4, 2008