Sandwiches, soup, and, yes, the most incredible salads in NYC are traditional lunch fare.
With ultra-fresh ingredients sourced from the most outstanding farmers’ markets in the city, restaurants are significantly improving drab salads across New York.
Whether you’re craving an American classic or a Thai-inspired meal, these are the best salads in Nyc.
10 Best Salads In NYC (See Full List)
Here are the best salads in NYC:
The French-style Brasserie & Bakery at 380 Lafayette Street is well-known for its Nicoise salad.
This dish stands out from the others since it is made with seared toro tuna.
The novel addition of seafood enhances the salad’s standard components, which include tomatoes, olives, French green beans, and anchovies.
The heated romaine and lamb salad require a lot of work.
Large romaine lettuce leaves are stuffed with soft-boiled eggs, roasted cauliflower, fried capers, slow-cooked lamb, and chewy croutons.
Mayo, buttermilk, mustard, and red wine dressing are used to top the salad. A constant menu star is this $18 salad.
Ignacio Matto’s endive salad costs $14 and is available at 47 East Houston Street.
Endive leaves are added on top and are mixed with croutons, candied walnuts, and taleggio before being seasoned with an anchovy-based dressing and some orange juice and zest.
The contrast between the crunchy portions and the luscious, vibrantly colored endive on top is one that Chef Matto adores.
The Big Salad at Dimes
The lineup at this café with a SoCal flair can change every week.
Expect vibrant dishes with equal parts South American, Japanese, and Mediterranean influences.
Examples include a bonito-chili-seasoned black-rice bowl stuffed with sweet potato and eggplant and braised chicken in couscous that will stick to your ribs.
With seared tuna, hard-boiled eggs, and avocado, a straightforward summer salad of cucumber and watermelon radish is given a boost.
Burnt Broccoli Salad at Superiority Burger
Brooks Headley, a former punk-rock drummer and James Beard Award-winning pastry chef at Del Posto, opens a brick-and-mortar version of his wildly successful veggie burger pop-up in the East Village.
The menu includes patty, tofu-cabbage wraps, and this flavorful salad, which combines burnt broccoli, red chilies, and cashews with a smear of spice-cooling creamy eggplant purée.
Caesar Salad at Carbone
An encyclopedia of red-checkered classics can be found on the gigantic menu, which opens as wide as The New York Times.
Since co-chefs Torrisi and Carbone have made such significant modifications, you won’t even recognize anything now.
You’ve never had a Caesar salad like their tableside masterpiece, a delicately dressed twist on the traditional, enhanced with warm garlic-bread croutons, two kinds of anchovies, and three types of cheese.
Wedge Salad at Keens Steakhouse
Pipes from former Keen’s regulars like Teddy Roosevelt, J.P. Morgan, and Babe Ruth hang from the ceiling and walls.
Even now, when smoking is prohibited, you can still smell the restaurant’s more than 120-year history.
The Sirloin and Porterhouse (for two or three) hold their own against any steak in the city.
It’s a classic setting for a traditional steak and a good steakhouse wedge, with Iceberg traditionally dressed with blue cheese dressing, chopped tomatoes, and bacon crumbles.
Cobb Salad at Sadelle’s
A takeout deli and bakery serving Ashkenazic specialties like whorled poppy-seed rugelach ($2) and chunky whitefish salad ($10 per half a pound) can be found at the front of the brick-walled, three-tiered dining room.
Still, the sit-down area offers a broader selection of food, including salad bowls (Waldorf $22, Cobb $22) with ingredients arranged in neat, Instagram-ready columns.
Papaya Salad at Somtum Der
The restaurant’s signature dish is a variety of papaya salads called som tum. Select the $11 Tum Thai Kai Kem.
Egg yolks that have been softly cooked and salted are scattered throughout, offering a calming contrast to the chili’s spiciness.
Get it as spicy as you can stand because it hurts so good.
Grains Salad at High Street on Hudson
High Street prioritizes grains, and head baker Alex Bois’s incredible bread (powerful New World ryes, hearty German-style vollkornbrot) destroy the notion that bread is just a mealtime filler.
Those ancient grains are combined in a salad with roasted beets, smoked cloumage, puffed rice, and a maple-mustard vinaigrette.