If you’ve visited Felix’s Fish Camp in Spanish Fort, Alabama, you know they are famous for two things: the stunning views of Mobile Bay and their incredible seafood. While their menu is full of Gulf classics, two "salads" consistently stand out to fans: the West Indies Salad (a Mobile Bay staple) and their crisp Greek Salad
In this comprehensive guide, we will dive into the history of this dish, deconstruct the ingredients that make it unique, and provide you with a step-by-step method to bring this classic back to life in your own home.
Toss gently before serving on a chilled plate or with saltine crackers. Felix’s House Greek Salad Felix’s version of a Greek salad is beloved for its freshness and that distinctive "zing." Key Components: Crisp Romaine hearts and iceberg lettuce. Tomatoes, cucumbers, and red onions. The "Felix's" Touch: Hearts of palm and artichoke hearts. felix fish camp salad recipe
Pour the cooled dressing over the vegetables. Use a rubber spatula to fold everything together until every piece of lettuce and cabbage glistens. Cover and refrigerate for at least 2 hours (or overnight for the cabbage). This rest allows the celery seed and sugar to penetrate the crunch.
Restaurant recipes rarely translate well to the home kitchen because they rely on commercial equipment or MSG-laden bases. This is the exception. It relies on technique (cold lettuce, fine chopping) and contrast (sweet dressing, salty roe). If you’ve visited Felix’s Fish Camp in Spanish
Prep time: 15 minutes | Chill time: 30 minutes
Of course, the glue that holds this all together is the dressing. While variations exist, the consensus among purists is that a sweet, creamy mayonnaise-based dressing is the only way to go. It mimics the tang of a coleslaw dressing but is thinned out to coat the lettuce leaves perfectly. Felix’s House Greek Salad Felix’s version of a
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The secret to the Felix "Camp Slaw" lies in three things: