Title: Pizzalinni Greek Salad Dressing
Categories: Salads
Yield: 4 Servings

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini