With a growing emphasis on farm-fresh vegetables, lately I've come across many renditions of lightly dressed salads — and not just as stand-alone items. In restaurants around town, salads have become common add-ons — from the black forest ham, fig jam, and arugula sandwich at Sellers Markets [1] to the pancetta, lettuce, and heirloom tomato pizza at Gialina [2]. At this weekend's Great American Food & Music Festival [3], Anne Burrell [4] even gushed about how much she loves adding arugula to pizza. How do you feel about salads reinvented as a topping for other dishes?