---------- Recipe via Meal-Master (tm) v8.02
 
      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).
 
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