Salad Dressing by bookseller

I made a really great salad dressing tonight, dead easy, and just super-tasty. And since it's salad season, I thought it might be useful. This is an adaptation of a recipe from one of my favorite cookbooks, The Frog Comissary Cookbook:

1 egg
1/3 cup cider vinegar
1.5 tablespoons soy sauce
1 teaspoon minced (fresh) garlic
2 teaspoons dry mustard
1 teaspoon prepared Dijon mustard
pinch salt
big pinch fresh ground black pepper
1/2 cup canola oil or other neutral-flavored oil
1/2 cup olive oil

Bring the egg to room temp. Break it into the container of a blender, and whiz it around for 30 seconds. Add all the ingredients except the oil, and whiz around for a minute. Mix the oils together in a measuring cup or some other container with a pouring spout. With the blender running, start dripping the oil mixture in. At first, go quite slowly -- really truly drop by drop, until you start to get irritated. At the 1/3 point, you can bump it up to a thin stream. At the 2/3 point, you can go to a fairly solid stream. Getting the oil in will probably take you two minutes of standing there. Very irritating.
But worth it. This produces a dressing that is creamy, thanks to the egg, but very light, with a lovely punch of flavor. It will go beautifully on all green salads, especially if you're adding, say, hard boiled eggs or chicken or sliced steak or shrimp. Or avocados or swiss cheese or asparagus or tomatoes or radishes or cold leftover potatoes or broccoli or artichoke hearts or....pretty much anything. The soy sauce, by the way, will not taste like soy sauce; it just adds a very savory back note. The dressing keeps in the fridge for a good two weeks.