160 pages, 10.3 × 8.2 × 0.65 in
November 7, 2013
Ten Speed Press
The following ISBNs are associated with this title:
ISBN - 10: 158008057X
ISBN - 13: 9781580080576
About the Book
A bold collection of 70 salad recipes featuring unusual and dynamic ingredient parings and an on-trend approach to healthy, mindful eating, this cookbook is for salad lovers looking for imaginative ways to make their favorite course a meal and home cooks looking for the newest salad innovations.
Read from the Book
INTRODUCTION In the great city of San Francisco, home to the most obsessive foodies in the United States, I’ve created salad junkies who are just as passionate as the original coffee junkies. I’ll stop by any of my Mixt Greens restaurants in the middle of the afternoon and there’s always a line out the door. It makes me feel good to see all those people eating those wonderful greens. One day a man walked up to me and said, “I don’t know how you did it, but you’ve even gotten men to eat salad all the time!” Now, granted, they’re not eating prewashed greens thrown into a bowl and loaded up with some overly sugared dressing . . . These are my kinds of salads: organic, hyper-fresh, deeply layered with flavors and textures, and totally, completely addictive. Cooking with fine products and the conscious use of seasonal ingredients have been part of my cooking vocabulary for a long time, starting on the East Coast. After a stint at New York’s Gramercy Tavern, I attended the Culinary Institute of America. While there, I studied Alice Waters’s farm-to-table movement, which supported local, organic, and sustainable eating. I could hear California calling. New York is a food mecca, but it is more French influenced, while the farm-to-table chefs in California have more of a fusion-influenced cuisine that was exciting to me. And when I eventually came to San Francisco, I could see that the food economy was really driven by local artisans. Farmers deliver directly to restaurants here. The
Table of Contents
Introduction / 3
The Seasonal Table / 9
Building a Salad / 17
Spring / 35
Summer / 57
Fall / 91
Winter / 113
Index / 149
Acknowledgments / 154
From the Publisher
Dare to get more out of your greens!
From healthy, superfood packed entrée salads to indulgent affairs featuring premium ingredients, this bold collection of more than 60 recipes for voracious omnivores and vivacious salad lovers features unusual and dynamic ingredient pairings that take salads to a whole new level.
In Mixt Salads, the co-founder and executive chef of San Francisco’s beloved boutique salad joints shares his inventive, flavor-forward creations. Blending all of the best trends in healthy, mindful eating—seasonal, locally grown, modest portions but big flavor—Swallow develops each entrée salad as if he were in the kitchen of a fine dining restaurant. With his penchant for innovative constructions and unabashed flavor, he reinvents the salad with playful yet elegant offerings such as:
Porky mixed greens with pork tenderloin, roasted butternut squash, and port reduction
Donald duck confit with persimmons and blue cheeses
Burger ground Kobe with grilled onion
Lobster Boat poached lobster with golden beets
Swallow teaches you how to create fresh, delicious, and addictive salads that take center stage as the entire meal, breaking free of side-dish status. Starting from scratch, he walks you through his salad-building essentials and highlights produce availability so that you can create your own imaginative masterpieces year round.
About the Author
After working at Gramercy Tavern, ANDREW SWALLOW graduated from the Culinary Institute of America in Hyde Park, New York. He continued to develop his craft at fine restaurants including Ajax Tavern in Aspen and Huntley Tavern, and as a manager of Gary Danko. During his tenure there, Andrew decided to create a new eco-gourmet fast-casual option: Mixt Greens. Partnering with his sister and brother-in-law, Leslie and David Silverglide, the team launched the San Francisco Bay Area’s greenest restaurant in 2005. Mixt has since expanded to multiple locations across the country while still preserving its gutsy approach to salads, maintaining ecologically sound business practices, and retaining its original mandate of environmental sustainability. Swallow’s home base is in San Francisco.
ANN VOLKWEIN is a food and lifestyle writer and editor based in New York City and Austin, Texas. A former culinary producer for the Food Network, she has written four cookbooks.
"If you only envision lettuce and carrots when you think of salad, this cookbook will widen your horizons."
--Library Journal, Best Books 2010: How-To list, 11/18/10
"Andrew Swallow, founder and executive chef at Mixt Greens, heard about your salad slump. And he's here to expand your horizons beyond boring lettuce with his new cookbook, Mixt Salads. Turn over a new leaf."
"With the book organized by season, Swallow proves that salad is right for every occasion."
--Condé Nast Traveler, 5/17/10
"[I]ntriguing and fun to explore."
--San Francisco Chronicle, 3/21/10