Prep 45 mins
Cook 0 mins
Christie's restaurant was a beloved eatery in San Antonio for over 50 years before closing in the 90's. From the San Antonio Express News. Please read the recipe several times before attempting as the article said this was a demanding recipe and take care to add the oil one tablespoon at a time. Chilling time not included in preparation time.
- 1⁄2 cup celery, finely chopped
- 2 tablespoons green bell peppers, seeded and finely chopped
- 1⁄4 cup carrot, peeled and finely chopped
- 1⁄4 cup onion, peeled and finely chopped
- 1 1⁄2 teaspoons salt
- 1 1⁄2 tablespoons dry mustard
- 2 tablespoons dry pectin (Sure Jel)
- 1 teaspoon lemon peel (Spice Islands works well)
- 1 tablespoon cornstarch
- 1⁄2 teaspoon meringue powder (Wilton brand is available at stores that sell cake-decorating items)
- 1 tablespoon paprika
- 1⁄2 cup crushed ice
- 4 large eggs
- 2 cups soya oil (use regular salad oil if you can't find soybean)
- Using food processor blender, finely chop celery, green pepper, carrot and onion until almost grated; set aside.
- Combine salt, mustard, Sure Jel, lemon peel, cornstarch, meringue powder and paprika in small mixing bowl; set aside.
- Place ice in large mixer bowl; add dry spice mixture along with eggs, mixing at high speed.
- When thoroughly mixed and ice has melted, slowly add soybean oil 1 tablespoon at a time while mixing at high speed.
- Mix until thick (this will take about 40 minutes).
- Add chopped vegetables and mix about 1-2 minutes until blended.
- Chill in covered container several hours before serving.
I went to Christie's when it was open. In fact it was the one restaurant my dad and mom took us to eat special dinners at when we went out to eat. This dressing is the most delicious dressing EVER. if you can make it.... you will be amazed. I wish someone would bottle it and sell it!