Pizza Today - August 2020 - 35

O

ne of the first kitchen
jobs I had in San Francisco was at a gourmet
salad restaurant. The
place had just opened in
the financial district and
was booming. The chef/owner had previously worked at high-end places such as
Gary Danko and was totally changing
the game of fast-casual dining. Yes, they
served salads, but let me tell you they
were freaking amazing salads. Andrew
(Swallow) changed them seasonally,
topped them with grilled filet mignon
and seared Ahi. He mixed in mango, fried
leeks and local cheeses. He really focused
on making a salad a cohesive dish and
taught me the importance of utilizing different textures and flavors. It is something
that I apply to any dish I make, especially
pizza. And his dressings. I could almost
drink them. All these years later, the food
we made there has left an impression.
When I opened my pizzeria, I knew
I wanted to keep it simple. Of course, I
wanted to make the best pizza I possibly
could. But I also wanted to make really,
really good salads. I think it's something
that owners tend to overlook but can be
a huge selling point for customers. Not
only does it up the final check average
- often times doubling it during lunch
for a slice house, but it brings in people
who wouldn't otherwise eat there. I live
in a place where people are very health
conscious and having the option of great
salads to accompany a slice has definitely
played a role in how busy we are during
the lunch rush. Depending on your menu,
salads are also an easy thing to make by
reutilizing ingredients you already order
for your pies - items such as spinach,
arugula, Parmesan, goat or feta cheese,
roasted or fresh veggies and, of course
dressings.
Dressings are very versatile. If you
have a few solid ones for your salads, they
can double as a dipping sauce or pizza
topping. My husband rarely eats a slice
without dipping the crust in our balsamic.
And then, of course, there is Ranch. We
sell our Ranch as a side for the pizza,
but also cover a pie in it accompanied by
pickled veggies and natural casing pepperoni.

Let's talk about Ranch. Aside from
pineapple, it may very well be one of
the most heated pizza topping debates.
People get serious about their Ranch or
lack thereof. It has taken me four years
to finally acquiesce and serve this creamy,
herby dressing. Why has it taken me that
long, you ask? I'll just come right out and
say it: I'm a pizza snob, especially when
it comes to MY pizza. I love my crust.
Sometimes I grab a slice and only eat the
crust. So why would I want to cover it up
with Ranch? Well, let me tell you something ... as it turns out Ranch is
delicious, especially homemade Ranch.
It's the kind that smells and tastes herby
and is stained a minty green color from
fresh parsley and chives. Do I think it
belongs on every slice or whole pie?
Absolutely not. There is always a time and
place. And not only does it taste amazing,
it is also very profitable. Over the years
I have realized that sometimes you have
to put aside your judgements and look
at things from a business perspective. In
other words, give the people what they
want.
As with creating any category on
your menu, it is important to know your
demographic. I live in a very health
conscious place. Yes, people love to eat
and seek out really good food, but you can
bet that they ran up the mountain a few
times before indulging in it. So, a dairy
free, vegan option is always essential.
Sixty percent of our dressings fit this category. We started out with three dressings
and over the years have added two more
standards. They accompany our four salad
options.
Now don't get me wrong, I love
a good house salad. We just don't really
offer one. Being a small slice shop, I try
to use every ingredient more than once.
We have an arugula salad and also top
a few pies with the green. Same with
spinach. Our shredded kale goes on our
Italian Mamma pie and is massaged with
apple cider vinaigrette for a salad. The
only green we don't repurpose is romaine.
While I'm not saying you should get rid
of the house salad that is occupying space
on your menu, it is always fun to get out
of your basic salad comfort zone. Here are

few dressing ideas to play around with:
* buttermilk poppyseed
* cilantro jalapeño
* basil peach
* Miso, scallion and ginger
* balsamic strawberry
Creamy, zesty, tart, fruity or spicy, a
well-balanced dressing can add flavor
to any menu. It can increase sales and
bring in new clientele. Dressings are also
super versatile and simple to make. So,
go ahead, turn a pizza junkie onto salads.
And if that doesn't work let them dip
your beautiful crust into some homemade
dressing.

Poppyseed and Chive
Buttermilk Dressing
(makes 14 ounces)
1/2 cup buttermilk
1/2 cup sour cream
2 teaspoons honey
1 tablespoon lemon juice
1 tablespoon poppyseeds
1/2 teaspoon sea salt
1/4 teaspoon black pepper
2 tablespoons fresh chives, finely
chopped
Whisk or blend all ingredients together. If using a blender, stir in chives last.

Cilantro Jalapeño Vinaigrette
(makes 14 ounces)
1 tablespoon shallots (about 1/2 shallot)
1 tablespoon roasted jalapeños
2 tablespoons fresh cilantro
1 teaspoon sea salt
1 tablespoon honey
1 tablespoon Dijon mustard
1/2 cup apple cider vinegar
3/4 cup olive oil
Blend or whisk all ingredients
together, except oil.
Drizzle in oil, whisking/blending to
emulsify dressing. n
AUDREY KELLY is the owner and pizzaiola
at Audrey Jane's Pizza Garage in Boulder,
CO.
A U G U S T 2 0 2 0 / P I Z Z AT O D AY. C O M / 3 5


http://www.PIZZATODAY.COM

Pizza Today - August 2020

Table of Contents for the Digital Edition of Pizza Today - August 2020

Pizza Today - August 2020
Commentary
Digital
Conversation
Mike’s Monthly Tip
Man on the Street
Building Blocks
Tony’s Trending Recipe
Knead to Know
Destinations
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Expo Spotlight
Improving Ticket Times
Employee Handbook Revamp
Scratch Dressings
Menu Refit
Pizza Today - August 2020 - CT1
Pizza Today - August 2020 - CT2
Pizza Today - August 2020 - Pizza Today - August 2020
Pizza Today - August 2020 - Cover2
Pizza Today - August 2020 - Commentary
Pizza Today - August 2020 - 4
Pizza Today - August 2020 - 5
Pizza Today - August 2020 - 6
Pizza Today - August 2020 - 7
Pizza Today - August 2020 - Digital
Pizza Today - August 2020 - 9
Pizza Today - August 2020 - Conversation
Pizza Today - August 2020 - 11
Pizza Today - August 2020 - Mike’s Monthly Tip
Pizza Today - August 2020 - 13
Pizza Today - August 2020 - Man on the Street
Pizza Today - August 2020 - 15
Pizza Today - August 2020 - Building Blocks
Pizza Today - August 2020 - 17
Pizza Today - August 2020 - Tony’s Trending Recipe
Pizza Today - August 2020 - 19
Pizza Today - August 2020 - Knead to Know
Pizza Today - August 2020 - 21
Pizza Today - August 2020 - 22
Pizza Today - August 2020 - 23
Pizza Today - August 2020 - Destinations
Pizza Today - August 2020 - 25
Pizza Today - August 2020 - Improving Ticket Times
Pizza Today - August 2020 - 27
Pizza Today - August 2020 - 28
Pizza Today - August 2020 - 29
Pizza Today - August 2020 - Employee Handbook Revamp
Pizza Today - August 2020 - 31
Pizza Today - August 2020 - 32
Pizza Today - August 2020 - 33
Pizza Today - August 2020 - 34
Pizza Today - August 2020 - 35
Pizza Today - August 2020 - Scratch Dressings
Pizza Today - August 2020 - 37
Pizza Today - August 2020 - Menu Refit
Pizza Today - August 2020 - 39
Pizza Today - August 2020 - 40
Pizza Today - August 2020 - 41
Pizza Today - August 2020 - 42
Pizza Today - August 2020 - 43
Pizza Today - August 2020 - 44
Pizza Today - August 2020 - 45
Pizza Today - August 2020 - 46
Pizza Today - August 2020 - 47
Pizza Today - August 2020 - 48
Pizza Today - August 2020 - 49
Pizza Today - August 2020 - Product Showcase
Pizza Today - August 2020 - 51
Pizza Today - August 2020 - Pizza Today Yellow Pages
Pizza Today - August 2020 - 53
Pizza Today - August 2020 - 54
Pizza Today - August 2020 - 55
Pizza Today - August 2020 - 56
Pizza Today - August 2020 - 57
Pizza Today - August 2020 - The Marketplace
Pizza Today - August 2020 - 59
Pizza Today - August 2020 - 60
Pizza Today - August 2020 - 61
Pizza Today - August 2020 - 62
Pizza Today - August 2020 - 63
Pizza Today - August 2020 - 64
Pizza Today - August 2020 - 65
Pizza Today - August 2020 - Expo Spotlight
Pizza Today - August 2020 - Cover3
Pizza Today - August 2020 - Cover4
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