I love the chopped salad at Ukus, a Bosnian place on 30th Avenue in Astoria - consistently good, fresh Bulgarian Feta, lettuce, cucumber, tomato and a zingy kind of vinaigrette that I kind of crave.
It's really a meat-eaters haven, but (as a vegetarian) I obsess about their Spinach Bureks. Fresh out of the oven, they're amazing.
re: Miss Needle
Vegan: Caesar Salad at Sacred Chow (Best Vegan food and very under-the-radar)
Non-Vegan:BEST Greek Salad in NYC at The Chelsea Gallery Diner on Seventh Ave & 15th Street. The quality of Feta is top-notch (not too salty) and the drssing is so good I ask for Melba Toast to dip in it!
If you'd like to make a very easy and super yummy salad I recommend this tempeh salad. So easy - so good - so fast...
Saute thinly sliced tempeh in olive oil, braggs aminos and a bit of tabasco until slightly crisp on the outside. make sure the oil is hot or the tempeh will be greasy.
Assemble a bowl of greens of your choice top with grated carrots and raw beets and red onion. I like to sprinkle a little dulse (dried seaweed) and nutritional yeast on the salad as well.
Add fresh cracked black pepper and a dressing of apple cider vinegar, olive oil and a dash of braggs aminos to taste.
after salad is tossed, add the tempeh (cut into cubes) and enjoy!
The Canlis Salad
(serves 4 to 6)
1 large head Romaine lettuce
(Wash individual leaves in warm water, drain and dry in colander then chill in refrigerator. Don't ever, ever toss a Canlis Salad with warm wet leaves!!)
1 to 2 peeled ripe tomatoes
1/2 cup chopped green onion
3/4 cup freshly grated Romano cheese
1/2 cup very well done chopped bacon
4 tablespoons chopped fresh mint*
1/2 teaspoon oregano
1/2 teaspoon salt
1/2 cup croutons*
1/2 cup olive oil*
The juice of 1 lemon
1 teaspoon fresh ground pepper
1 coddled egg*
Mint - you can't use too much mint (experiment yourself)
Olive Oil - The best Canlis salads use olive oil that has been flavored with garlic cloves or rub the inside of a wooden bowl with garlic cloves (If you don't have a wooden salad bowl you could add garlic powder to the dressing mix).
Coddled Egg - Pour boiling water into a cup and put a whole egg (in the shell) into the hot water , let sit for 2 minutes. You may substitute with pasteurized egg mixture (found in the dairy section in cartons).
Croutons - We make our own croutons. Butter and Italian seasoning.
Into a large bowl place the tomatoes, cut into eighths. Add the Romaine lettuce, sliced into one inch squares. Then add green onions, cheese (save some of the cheese to sprinkle over top of salad), bacon, oregano and 1/2 of the mint.
To make the dressing, combine lemon juice, pepper and coddled egg in a bowl. Whisk together. Then slowly add olive oil, whisking constantly and tasting as you do. Pour over salad and toss thoroughly. Add croutons and a sprinkle of Romano cheese last.
Even though Mesa Grill has seen better days food wise, I still love Sophie's Salad...although it does contain cheese. It's a delicious chopped salad with chick peas and red beans, shredded romaine, diced tomatoes, a dice of monterey jack and cheddar...and I forget what else. Nice kicky balsamic vinaigrette that has a few hard to decipher secrets. I just recreated (or tried to) the salad for a bachelorette party potluck dinner, and it got rave reviews.
One of the best salads in the world is the house salad at Dojo's in the East Village. It's really basic, but their carrot miso dressing is like no other. You'll lick the plate.