Pizzalinni Greek Salad Dressing
"A Recipezaar adoptee. I've made a few changes in the forms of mustard, egg, oil, and oregano. I also decreased the amount of garlic to three cloves from the original 6. Go for the larger if you're a garlic fanatic."
- Ingredients:
- 10
- Yields:
-
1 cups
- Serves:
- 4
ingredients
- 1 teaspoon Dijon mustard
- 1⁄2 teaspoon salt
- 1 large pasteurized egg
- 1 1⁄4 cups light olive oil
- 1 tablespoon white vinegar
- 2 tablespoons lemon juice
- 3 cloves garlic, finely minced or crushed
- 1 tablespoon fresh oregano, finely chopped
- 1 teaspoon Worcestershire sauce
- 1⁄8 teaspoon freshly ground pepper (to taste)
directions
- In a food processor or blender, mix mustard, salt, egg, and vinegar.
- Add oil very slowly, beating constantly.
- Add lemon juice.
- Pulse in minced garlic, oregano, worcestershire sauce, and pepper.
- Refrigerate mixture.
- NOTE: The risk of illness is very low with raw eggs, but to be sure, use a pasteurized egg.
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Reviews
-
I've been using the original vesion of this recipe for years, except as the poster, I use about 3 cloves of garlic. It's similar to the dressing I would get in the small greek restaurants in New York years ago. It's not a vinegrette like most, it's a thickened, yellow lemony dressing that is absolutely wonderful for greek salads. FYI, the original recipe from the Pizzalinni restaurant called for 1/2 tsp. mustard powder instead of the dijon, 6 cloves of garlic, 1/2 tsp worcestershire and 1 tsp. dried oregano instead of the fresh.
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terrible. -
I don't put the egg in as suggested but find the recipe is terrific without it anyway. keeps for weeks inthe fridge!
Tweaks
-
I've been using the original vesion of this recipe for years, except as the poster, I use about 3 cloves of garlic. It's similar to the dressing I would get in the small greek restaurants in New York years ago. It's not a vinegrette like most, it's a thickened, yellow lemony dressing that is absolutely wonderful for greek salads. FYI, the original recipe from the Pizzalinni restaurant called for 1/2 tsp. mustard powder instead of the dijon, 6 cloves of garlic, 1/2 tsp worcestershire and 1 tsp. dried oregano instead of the fresh.
RECIPE SUBMITTED BY
Vina7737
Burnsville, Minnesota
I live in Minnesota, and actually like the winter more than summer! (Must have Siberian ancestors!)
The main focus of my life is, and always has been, children. I've spent the majority of my life either educating myself about children, having and raising children, or working with children. I presently work in an elementary school with children that have emotional/behavioral difficulties, and have three daughters of my own.
I also have four grandsons (one an extra gift that came when my daughter very wisely married his dad) and will become Grandma to the the 5th baby in June. This one a little girl! I can not wait!! I received so much joy being a mother that finding that much joy, and more, in being 'Grandma' has taken me by surprise. They are all the best gifts ever given to me.
Whatever free time I have is spent with my nose in a book, surfing the web for new recipes, or with my wonderful friends, both online and "in person".
