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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.
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.
From the Hardcover edition.
- Sales Rank: #44313 in eBooks
- Published on: 2013-04-24
- Released on: 2013-04-24
- Format: Kindle eBook
From Publishers Weekly
The founder and executive chef of San Francisco's boutique salad joint Mixt Greens, Swallow gives top billing to the humble salad in a collection that is by turns lush, lavish and imaginative, including signature dishes like the Park Ave (grilled chicken, herb-roasted fingerling potatoes, grilled asparagus and Parmesan), its meaty mate the Bachelor (with Yukon Gold potatoes, filet mignon and Roquefort), the Tokyo (Kobe beef carpaccio with fried leeks) and the Grove (Honeycrisp apples, fennel, spiced walnuts and blue cheese). Organized by season, and prefaced with a guide to maximizing on-hand produce, this volume gives salad makers an imaginative push, though they may hit a wall trying to source key ingredients like aged sherry vinegar, sweetbreads, quail eggs, and hedgehog mushrooms. The salad-averse will appreciate the Porky-mixed greens, roasted butternut squash, pork tenderloin and port reduction-and Swallow's bunless Kobe beef cheeseburger, served atop butter lettuce. Though some may be disappointed in the selection of dressings, nearly all of which are vinaigrette variations, this is a vital, inspired and varied collection that even steak-and-potatoes fans can appreciate.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Review
"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."
--VitalJuice.com, 5/19/10
"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
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 several cookbooks.
Most helpful customer reviews
65 of 69 people found the following review helpful.
Beautiful book, but recipes filled with hard to find ingredients...
By twilight58
As most of the other reviews have mentioned, the book is gorgeous--beautiful photos and clear easy-to-read text. But I totally disagree with the quick, easy, readily available ingredients claims made by other reviewers. I live in the far north suburbs of Chicago and shop at local farmer's markets (only available during the summer and early fall), but I do not have access to many of these ingredients. Also techniques are not explained, i.e. chiffonade of basil, which means to cut into thin strips. If I lived in California (where the author's restaurant is located) I might have access to opal basil, squash blossoms, pea sprouts, Blue Lake beans, hedgehog mushrooms, summer truffle, sharlyn melon, Gypsy peppers, sea beans, and yuzu juice (and those are just some of the uncommon ingredients from the first 86 of the 146 pages). The next time I plan a trip to California I would love to eat at his restaurant, but I won't be making any of these recipes myself. I definitely recommend checking the book out of your local library before making the decision to purchase.
11 of 12 people found the following review helpful.
Interesting, but not necessary to buy the book
By Jessica Mayer
The recipes in this book are very inspiring.. There are good photographs, but not for all of the recipes, I wish there were more photos. I haven't made one recipe from this book and I've owned it for over 1 year.. It needs special ingredients and seems to be a lot of work for making just a salad.
6 of 6 people found the following review helpful.
Be green, buy eating greens!
By Derek Dukes
So we're all trying to eat healthier right? I've been doing my part, trying to eat more veggies, more salads etc., but it's so easy to fall in to a slump, get stuck in a rut of 'Chicken Caesar' or 'The Iceberg Wedge'. This book breaks you out of the ruts, throws in the concept of fresh, seasonal ingredients and will keep you going with a ton of fresh ideas you can either take right out of the book or use as a jumping off point for your own creation. What's more important, to me at least, is that the book has _AMAZING_ photos of the food. The really great thing is that as you nosh away, you'll forget you're actually eating something that's good for you.
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