Eat This Now: the charred broccoli salad at the Savoy
It seems unlikely that the phrase You must try this broccoli salad has been uttered very many times in the history of the world — and particularly not in this beef-obsessed town. But here I am saying it: chef Joe West’s charred broccoli salad from the lunch menu at the Savoy must be tried. The dish is centered around a heap of spring mix, which is topped with nutty, perfectly roasted broccoli. But there are other nuggets to hunt around for on your plate: roasted chickpeas, puffed wild rice, scallions, and pickled red onion. Fresh herbs, including dill and mint, give the dish some depth, and a bright and creamy yogurt-lemon dressing ties it all together. You can add chicken, steak or shrimp on top, but it’s already kind of perfect the way it is (and only eight bucks). It’s an ideal counter to the annual preponderance of weighty winter dishes. Take it on for lunch and feel a little less guilty about whatever comes after.
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The Savoy at 21c. 219 W. 9th Street.
