Mixt Greens co-founder and culinary officer Andrew Swallow recently debuted his first cookbook titled Mixt Salads (Ten Speed Press, April 2010) on April 27, 2010. With locations in San Francisco, Los Angeles, and Washington, D.C., Swallow has taken his mission to create flavorful, entrée-sized salads incorporating high quality ingredients sourced directly from local farmers and sustainable purveyors.
In Mixt Salads, Swallow shares a collection of more than 60 salad recipes featuring unusual and dynamic ingredient pairings. Mixt Salads will be on sale at the four D.C. area locations beginning May 2010.
Swallow has more than 13 years of experience in the culinary field, having worked in well-known kitchens across the country including Gramercy Tavern in New York; Ajax Tavern at The Little Nell in Aspen, Colorado; and Restaurant Gary Danko in San Francisco. Swallow received a degree in Culinary Arts from the Culinary Institute of America in Hyde Park, New York.
In Mixt Salads, Swallow walks readers through salad-building essentials, from tools and pantry ingredients to dressing and plating tips, then presents seasonal information on everything from radicchio to watercress so readers can create their own masterpiece. Each salad incorporates a variety of greens and seasonal toppings for layered flavor. Highlights include the Maui, made with coriander-crusted ahi tuna, mango, and avocado; the Porky, made with mixt greens, grilled tenderloin, roasted butternut squash, and port reduction; the Fruit Cup, made with summer melon, figs, and prosciutto; the Sea, made with crab, asparagus, and caviar, as well as the Beet-Neck made from a combination of tangerines and golden beets.
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