Pizzalinni Greek Salad Dressing Recipe
Yield: 4 ServingsRecipe by luhu.jp
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,
1/2 tsp: 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 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 from luhu.jp
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 from luhu.jp
Tags
Salads