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).
Servings: 4 servings
Pizzalinni Greek Salad Dressing Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Pasta Salad; Pizza; Salad
The History of Recipes
It is possible to trace the history of written recipes back into distant history, in fact as far as pharonic Egypt, and possibly even further. Having said that, sadly, these old recipes were just very basic hieroglyphic instructions for food preparation.
In an interesting twist, the most ancient recipe found, according to academics are some clay tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful and exhilarated. Much later, in Roman times a man called Apicius compiled a number of scripts showing how to cook the recipes enjoyed by the Romans. In his scrolls, he tells us how the meals were split into hors d`oeuvres, entrees and dessert, something that is very familiar to us today. He also informs us how the chefs of Roman times made use of many aromatic flavours, including many that are still in use today such as thyme, fennel and dill. Over the succeeding few hundred years, the wealthy families of Wesstern Europe strove to serve up the best banquets, and as a result cooks and their recipe collections were at a premium. Even so, it wasn`t until the 1800s that formal cookery and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, trying out, and recording the recipes that were being prepared for the better households. The TV revolution brought us TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everyone to search through massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Pizzalinni Greek Salad Dressing recipe.
