RCI-SN.002.0100.001
Conch Fritters Dressing
Conch Fritters Dressing from the Recidemia collection
Prep45 min
Cook20 min
Total65 min
Servings4
Difficultyintermediate
Ingredients
- ½ unit
- 1 small
- green bell pepper1 smallseeded, chopped
- ¼ cup
- ¼ teaspoon
- scotch bonnet pepper¼ unitseeded (remember to wash hands after handling)
- wine or balsamic vinegar1 tablespoon
- yellow onion½ smallchopped
- 1 or 2 unit
Method
1
Wash the watercress and parsley thoroughly under cold running water, then pat dry with paper towels and roughly chop both bunches.
2
Mince the garlic cloves finely and set aside. Ensure hands are clean before handling the scotch bonnet pepper, then seed and finely mince it.
3
Combine the chopped watercress, parsley, green bell pepper, yellow onion, minced garlic, and minced scotch bonnet pepper in a large mixing bowl.
4
Pour the olive oil and wine or balsamic vinegar over the herb and vegetable mixture.
5
Add the salt if using, then toss all ingredients together until well combined and evenly coated with the oil and vinegar.
6
Taste and adjust seasoning as needed. Let the dressing rest for 5 minutes at room temperature to allow flavors to meld before serving alongside conch fritters.