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
We can follow the history of meal recipes back into history, certainly as far into history as the early Egyptians, and potentially, even further back. However, mostly, these ancient recipes were just very basic hieroglyphic recipes for preparing meals.
Interestingly, the most ancient recipe discovered so far, according to food historians is a series of clay tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. Later on, in Roman times 25BC a man called Apicius created a number of scripts showing how to cook the recipes enjoyed by the Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvre, main course and desserts, something we still use today. He also describes how the Romans used a good variety of aromatic flavours, including some that we all recognise such as bay, mint and dill. As our culinary historical trip moves on a few more years we have some books which date from the fourteenth century - a cookery book called `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these are unconnected to the indian curry that is familiar to us all today, but rather descriptions of the types of food prepared for the nobility of that time. In the fifteenth century, knights returning from the crusades brought back a variety of spices and herbs from Arab cuisine, including spices like coriander, basil and rosemary. These new herbs and spices prompted a torrent in books on cooking, most of which are now in academic collections. During the succeeding few hundred years, the rich families of the West strove to serve up the most exotic banquets, and because of this the best chefs and their recipes were at a premium. Even so, it wasn`t until the nineteenth century that fine cooking and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collecting, trying out, and recording recipes for their fellow cooks to enjoy. By the arrival of the 1900s, cooking publications were greatly in demand mostly due to higher levels of literacy, people having increased free time and having more money to spend. |
We hope you enjoy this Pizzalinni Greek Salad Dressing recipe.
