8 conch
2 tablespoons chopped onion
2 tablespoons chopped green pepper
2 tablespoons chopped celery
1 tablespoons fresh lime juice
2 tablespoons chopped sweet gherkin pickles
1/2 cup vinaigrette dressing
1/2 tablespoon freshly ground black pepper, plus more for seasoning
1/2 tablespoon kosher salt, plus more for seasoning
1 tablespoon chopped fresh parsley
Lettuce leaves, for serving
Put the conch in a pressure cooker covered with water and cook until tender, check the manufacturer's instructions for time. Remove the conch from the cooker and let cool completely.
Dice the conch into small cubes then put the diced conch and remaining ingredients, except lettuce, in a medium bowl. Toss until completely mixed. Season with additional salt and pepper, if necessary. Cover and refrigerate until ready to serve. Before serving, toss again. Place lettuce on a platter and top with conch salad.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By yvette ann
endicott, NY
on September 01, 2010
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I grew up in the Bahamas and made conch salad hundreds times. Conch salad is delicious if made properly. FIrst of all conch must not be cleaned in fresh water, it makes it taste stale. Use salt water or if unavailable make you own with lots of kosher salt and spring water. Next conch for salad is never cooked . You cut your conch up uncooked, add tomato, onion, green pepper,salt, pepper and lots of lime juice. In the Islands we use sour oranges instead of limes but they are not usually available in the U.S. Be sure you conch is fresh from a reputable fish place.
By scottleite_4696464
rehoboth, MA
on January 11, 2006
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As a lover of conch salad, I have had it many ways and have made it many ways.
When I make it, it usually comes straight from the water to the kitchen.
Conch come in many sizes. Eight conch does not seem proportionate to the other ingredients, unless they are fairly small, best clarify this recipe in terms of volume or weight of conch.
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