Pizzalinni Greek Salad Dressing Recipe

Step 1

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).

Things You'll Need

  • 1/2ts Dry Mustard
  • 1/2ts Salt
  • 1ea Large Egg
  • 1 1/4c Salad Oil
  • 1tb White Vinegar
  • 2tb Lemon Juice
  • 6ea Cloves Garlic, finely minced
  • 1ts Dried Oregano
  • 1/2ts Worcestershire sauce
  • 1ds Pepper (to taste)

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