Mr Bayleys West Indies Salad Food

MR. BAYLEY'S WEST INDIES SALAD

Mr. Bayley's West Indies Salad image

This salad is the quintessential regional dish of the Lower Alabama Gulf Coast area. It was invented by the late Bill Bayley, who owned a steak and seafood restaurant of good repute. It must be prepared exactly as directed, with careful layering. Use the coldest ice water you can find in the recipe. The longer this one marinates, the better. The recipe sounds simple, but the results are indescribably delicious. This well-guarded recipe was finally published in 1964 in the Junior League of Mobile cookbook, Recipe Jubilee. Cooking time refers to time needed to marinate (2-12 hours).

Provided by Recipewrestler

Categories Crab

Time 12h20m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 medium onion, chopped fine
1 lb fresh lump crabmeat
4 ounces Wesson Oil
3 ounces cider vinegar
4 ounces ice water (as cold as you can get it)
salt and pepper

Steps:

Follow these instructions to the letter!
Spread half of onion over bottom of large bowl.
Cover with separated crab lumps.
Add the remaining onion.
Salt and pepper.
Pour oil, vinegar and ice water over all.
Cover and marinate 2-12 hours.
Toss lightly before serving.
Serve as a"salad" on a bed of lettuce or on crackers as an appetizer.
Variation: Substitute royal red shrimp for the crabmeat.

MR. SALAD WITH MUSHROOM DRESSING (VEGAN)

Mr. Salad With Mushroom Dressing (Vegan) image

Make and share this Mr. Salad With Mushroom Dressing (Vegan) recipe from Food.com.

Provided by AlainaF

Categories Salad Dressings

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 24

Ingredients

1 bunch arugula, chopped
3 cups Baby Spinach
1 lb cherry tomatoes, halved
1 cup artichoke heart, chopped
1/2 cup olive, halved
1 red bell pepper, thinly sliced
1 cup veggie bacon, chopped and cooked
1/2 cup chopped herbs (that you wouldn't mind having in a salad such as basil, sorrel, tarragon, etc.)
1 -2 tablespoon capers
2 tablespoons red onions, minced
salt and pepper
1 tablespoon extra olive oil
1 tablespoon balsamic vinegar
1 herb and olive baguette (use chopped toasted slices as your crouton)
1/2 cup shiitake mushroom
2 tablespoons sesame oil
3 dashes soy sauce
1 pinch oregano
1/4 cup sun-dried tomato
salt and pepper
2 tablespoons olive oil
1 garlic clove, crushed
2 -3 tablespoons lemon juice
3 tablespoons basil leaves

Steps:

Toss all salad ingredients together or arrange attractively.
For the dressing, saute mushrooms in sesame oil with soy sauce and oregano until cooked.
Cool and then puree with sun-dried tomatoes, salt and pepper, olive oil, garlic, lemon juice and basil.

Nutrition Facts : Calories 1149.3, Fat 40.3, SaturatedFat 9.4, Cholesterol 24.5, Sodium 1935.3, Carbohydrate 161.8, Fiber 13.4, Sugar 13.6, Protein 38.4

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