Pizzalinni Greek Salad Dressingdressings, greek, salads 1/2 teaspoon dry mustard 1/2 teaspoon salt 1 each large egg 1 1/4 cup salad oil 1 tablespoon white vinegar 2 tablespoon lemon juice 6 each cloves garlic, finely minced 1 teaspoon dried oregano 1/2 teaspoon worcestershire sauce 1 dash pepper (to taste) 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). |
