Pop-culture followers of a certain age — or those astute enough to binge-watch the right shows — know all about The Big Salad. “It’s a salad, only bigger, with lots of stuff in it,” as defined by Elaine Benes from the iconic Seinfeld. Referenced in more than one episode, a big salad is Elaine’s go-to lunch, and it’s also a staple on menus in Westchester. While we’re not sure if Elaine and her besties had anything to do with that, we can’t help dishing about all the big salads we eat on repeat.
Chopped Italian Combo
Freddy’s Restaurant
Pleasantville
Requiring little introduction (or a to-go box; it’s that addictive), this big salad’s name says it all. “It’s the perfect taste of an Italian combo wedge in every bite,” says Chef Matt Safarowic. Imported prosciutto and soppressata provide a briny punch that’s tempered by refreshing iceberg lettuce and tomato. Pepperoncini and Parmesan add zip, and the sesame croutons are reminiscent of bread-sticks at Nonna’s. As for the dressing, it’s a classic mix of oil and vinegar.
Turkey Cobb Shop Chop
The Beehive
Armonk
Everything you’d expect from a Cobb is contained in this big salad — from the creamy avocado slices to hardboiled egg and crisp bacon — but juicy roast turkey as the protein of choice makes it a standout (we don’t know of any other salad that features the national meat of November outside of November). Toss in tomato, sharp blue cheese crumbles, and creamy garlic ranch, and it’s a meal you’ll gobble up more times than you’ll ever admit.
Maine Lobster Cobb
The Gramercy
Yorktown
You won’t find this big beauty under soups and salads; at this swank, upscale tavern, it’s tucked amid the entrées. Tender Maine lobster is the star of the show, with a lot of luscious stuff playing a stellar supporting role. Deviled eggs and goat cheese pair well in taste and texture with cucumber, tomato, radish, baby corn, and red onion, and all of it rests atop a bed of mixed greens with poppy seed vinaigrette drizzled up top.
Greek
The Tav’ery
Bronxville
They’re speaking Elaine’s language at this elevated village pub, dedicating menu space to “grande salads.” While there’s an appealing mix to choose from, consider the Greek, which is chock-full of chickpeas, quinoa, shredded kale, brussels sprouts, grape tomatoes, and feta. The protein choices take these big salads to another level with options from marinated skirt steak and herb-grilled shrimp to hearty and flaky mahi mahi.
Barn
Moderne Barn
Armonk
For a big salad with the most “stuff” in it, you go big, and you go barn. At this hopping upmarket restaurant, fresh mesclun greens and arugula leaves are dotted with protein-laden legumes, including green chickpeas, black chickpeas, and garbanzo-style chickpeas. Kalamata olives and orange segments dance a salty-sweet tango, with cucumber and toasted pistachios keeping time with just the right crunch. Hardboiled eggs and Gorgonzola add a silky finish, complemented by sherry vinaigrette. Need to go bigger? Top it with Atlantic salmon or hangar steak and fast forward to leftover night.
Mixed Farm Greens
Heritage 147
Larchmont
Peruse the “Garden” section of the menu at this sophisticated yet homey farm-to-fork, and your eyes will undoubtedly settle on “crispy kitchen scraps.” Translating to seasoned and roasted carrot and parsnip peels, these scraps are nestled atop Little Leaf Farms’ lettuces, “the best local, biosustainable greens you can buy,” according to chefs Rich Perez and Alissa Svorka. Locally farmed radishes, herbs, and Cabot clothbound cheddar round out the dish, with a smooth house-made white balsamic vinaigrette. Add in wild Gulf shrimp and grass-fed New York strip steak for a big and happy meal.
Pear Salad
tredici NORTH
Purchase
The jury is out on whether a big salad can be considered health food, but with fried delicata squash and an option to include fried calamari in this one, we think it’s best to focus on the positive: It’s got pears and baby arugula in it too. Shaved red onion and pecorino pair perfectly with a sweet, redolent truffle honey vinaigrette that also plays nicely with grilled steak or salmon; you choose.
Greens Kale Caesar
Smokehouse Tailgate
New Rochelle
Caesar salad wouldn’t normally fall into the big salad category, as it’s often a light way to ease into an entrée, but when it’s served with hefty, subtly sweet house-made cornbread croutons, it makes the cut. Kale is chopped fresh, giving the greens a pleasing chew, as slivers of pecorino add that signature Caesar tang. “You wouldn’t expect a barbecue place to pay so much attention to its salad, but every ingredient is a quality ingredient,” says co-owner Justin Zeytoonian. Top it with grilled or fried chicken (we know our pick) and try not to eat all the croutons first.
“You wouldn’t expect a barbecue place to pay so much attention to its salad, but every ingredient is a quality ingredient.”
— Smokehouse Tailgate co-owner Justin Zeytoonian
Tako Bowl Salad
VEGA
Hartsdale
We couldn’t kvell over big salads without including a well-executed taco salad in the mix, especially the kind served in a crunchy tortilla shell that’s filled with the right ratio of organic greens to black beans, corn, tomato, cheese, guacamole, and sour cream. Steak, salmon, chicken, or shrimp make it even bigger and better.
