Pizzalinni greek salad dressing
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | teaspoon | Dry Mustard |
| ½ | teaspoon | Salt |
| 1 | each | Large Egg |
| 1¼ | cup | Salad Oil |
| 1 | tablespoon | White Vinegar |
| 2 | tablespoons | Lemon Juice |
| 6 | eaches | Cloves Garlic, finely minced |
| 1 | teaspoon | Dried Oregano |
| ½ | teaspoon | Worcestershire sauce |
| 1 | dash | Pepper (to taste) |
Directions
In a small but deep bowl, mix mustard, salt, egg and vinegar. Add oil one drop at a time, beating constantly, until about one-third of the oil have been added. (Once the mixture begins to thicken, oil can be added several drops at a time). Slowly beat in remaining oil and lemon juice. Stir in minced garlic, oregano, worcestershire sauce.
Add pepper. Refrigerate mixture. Makes about 1¼ cups. From The Gazette, 91/01/09. The Pizzalini restaurant is owned by Spiro Maltezos. With his Hobart mixer running very slowly, Maltezos allows one hour to make the dressing. "A tiny hole punched in a can lets the vegetable oil drip into the eggs at a suitable rate," he said. The restaurant is located at 4805 Sources in Pierrefond (Montreal).
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