Pizzalinni Greek Salad Dressing

Recipe Ingredients

1/2 teaspoon	2.5ml	Dry mustard
2 tablespoons	30ml	Lemon juice
1/2 teaspoon	2.5ml	Salt
6		Garlic - finely minced
1		Egg (large)
1 teaspoon	5ml	Dried oregano
1 1/4 cups	296ml	Salad oil
1/2 teaspoon	2.5ml	Worcestershire sauce
1 tablespoon	15ml	White vinegar
1		Pepper - (to taste)

Recipe Instructions

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 1 1/4 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).

Source:
Jeff Smith

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