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 quite feasible to trace the history of transcribed cooking instructions far back into the far past, in truth as far back into history as ancient Egypt, and potentially, even further back. Interesting though that is, in the main part, these ancient records were just very basic pictorial instructions for preparing meals.
As we move into The time of the romans 25BC a roman called Apicius created a number of documents which described recipes enjoyed by wealthy Romans. In his scrolls, he recounts how the meals were divided into starters, entrees and desserts, a very modern way of dining. This early Roman chef informs us how the Romans made use of a wide range of aromatic flavours, including a few that are still present in modern kitchens for example basil, fennel and asafoetida. Later, in the 15th century, people returning from the crusades brought us many new foods and herbs from middle-east cuisine, including spices like coriander, basil and rosemary. These new foods and tastes was responsible for a surge in recipe books, the majority of which are now in private cookery archives. By the time we get to the twentieth century, cookbooks were increasing in popularity mostly as a result of higher levels of literacy, people having increased spare time and a general increase in wealth. |
We hope you enjoy this Pizzalinni Greek Salad Dressing recipe.
