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A Restaurant’s Take

Chef’s salad at Estelle’s

Crisp hunks of iceberg lettuce, plus tomato and thick slices of cucumber, get a lift from buttermilk dressing.

Rachel Raczka/Globe staff

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Crisp hunks of iceberg lettuce, plus tomato and thick slices of cucumber, get a lift from the buttermilk ranch dressing on the Big Chopped Salad at Estelle’s in the South End. Available in small and large sizes with an option to add pulled pork, chicken, or jumbo shrimp, this dish is fresh and bright, with tangy pickled red onions and crunchy corn-bread croutons.

ESTELLE’S 782 Tremont Street, Boston, 857-250-2999, estellesboston.com

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