Title: Pizzalinni greek salad dressing
 Categories: Salads, Dressing, Pizza, Greek, Canadian
      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).