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.
Recipe courtesy of Caribbean Taste
Recipe courtesy of Rachael Ray
Recipe courtesy of Anne Burrell