The Resy Guide to 20 Satisfying Salads in New York

The menu at Williamsburg Persian spot Eyval has no shortage of vegetables, but the elevated Shiraz salad is a stand-out. Forkable slices of Persian cucumbers and heirloom tomatoes swim in a minty dressing heightened by wonderfully peppery olive oil.

With a name as straightforward as “The Salad,” this dish has high expectations to meet. And that it does. Chef Samuel Clonts and Abe Chang serve a mountain of gorgeous pastel chicories lightly coated in a tangy ramp-labneh dressing with a generous shower of crispy parsnips and shallots on top. A previous iteration of the dish included chicories dressed in a savory nuoc cham vinagrette, topped with peanuts.

Each leafy item on the Via Carota menu is a crowd-pleaser in its own right, but the simple insalata verde is particularly tantilizing. The mountain of greens feels lavish, and the slightly sweet cherry vinaigrette is perfectly applied to coat — not drown — the delicate leaves.

The baby artichokes in this fan-favorite salad from Harry Cipriani on Fifth Avenue come tucked under sheets of paper-thin shaved Parmesan. If you can resist snacking on the cheese straight-up, crumble and fold it into the avocado dressing-smothered artichokes for an exceptionally creamy dish that feels pure old-school New York.

Cooked lettuce can be polarizing, but this sweet and savory platter from Otis in East Williamsburg can convert skeptics. Everyone’s favorite head lettuce is halved and lightly kissed by the grill, so the core stays cool and crisp and the outer leaves get just the lightest wilt. Blueberry-yuzu relish with juicy, syrup-coated berries and crushed candied cashews add sweetness to balance the smoky, earthy bed of carrot adobo.

Located in Williamsburg’s Hoxton Hotel, K’far is an “all-day village cafe” that defies assumptions about hotel restaurants. Reserve a table for lunch or brunch to enjoy the restaurant at its best: sun-filled, buzzing with morning energy, and churning out eye-catching Israeli dips, chewy Jerusalem bagel sandwiches, and one of Brooklyn’s best salads. The star of K’far’s Arabic Salad is the incredibly tangy Bulgarian feta. The soft cheese is doled out with a wise hand to add just the right amount of creaminess to round out herby za’atar and crisp romaine.

When you’re craving a fresh salad with some heft, the springy snap pea dish from Greenwich Village institution il Buco Alimentari hits the spot. A nest of crisp peas and their frilly shoots sits atop an herby green chickpea puree with puckering leaves of sorrel and crumbles of meaty, smoky green chorizo.