Pizzalini Greek Salad Dressing
Source of Recipe
by Shanny, from The Gazette, 09/91
Recipe Introduction
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).
List of Ingredients
1/2 tsp. dry mustard
1/2 tsp. salt
1 large egg
1 1/4 cup salad oil
1 tbsp. white vinegar
2 tbsp. lemon juice
6 cloves garlic, finely minced
1 tsp. dried oregano leaves, crushed
1/2 tsp. Worcestershire sauce
1 dash pepper (to taste)
Recipe
In a small but deep bowl, mix mustard, salt, egg & vinegar. Add oil one drop at a time, beating constantly, until about one-third of the oil has been added. (Once the mixture begins to thicken, oil can be added several drops at a time). Slowly beat in remaining oil & lemon juice. Stir in minced garlic, oregano, worcestershire sauce & pepper. Refrigerate.
Makes about 1 1/4 cups.
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