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Prep Time: 75 Minutes Cook Time: 0 Minutes |
Ready In: 75 Minutes Servings: 8 |
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The idea for this salad came from Carlos Conrique, who worked at Billy Cross's cooking school in Morelia, a beautiful 16th-century Mexican town. Today, Conrique is a chef at the Blue Door, in Miami's Delano Hotel, where his dishes are still influenced by his childhood in Guadalajara. Ingredients:
1 cup vegetable oil |
6 (6-inch) corn tortillas, cut in half, then cut crosswise into 1-inch-wide strips |
2 ripe passion fruit or 3 tablespoons fresh orange juice |
1 tablespoon sugar |
2 teaspoons fresh lime juice |
1/2 teaspoon salt, or to taste |
1/2 cup extra-virgin olive oil |
2 large grapefruit (preferably red) |
2 firm-ripe california avocados |
1 head red-leaf lettuce, leaves torn (8 to 10 cups) |
1 head boston lettuce, leaves torn (4 to 6 cups) |
16 nasturtiumblossoms (optional) |
Directions:
1. Heat vegetable oil in a deep 10-inch heavy skillet until hot but not smoking, then fry tortilla strips, about 8 at a time, turning once, until golden, about 2 minutes. Transfer to paper towels to drain.
2. Halve passion fruit crosswise and spoon seeds and pulp into a bowl. Whisk in sugar, lime juice, and salt, then add olive oil in a slow stream, whisking until emulsified.
3. Cut peel, including all white pith, from grapefruit with a sharp knife and, working over another bowl, cut sections free from membranes. Pour off juices from bowl and whisk 3 tablespoons into dressing.
4. Quarter avocados lengthwise, then pit and peel. Cut into bite-size pieces.
5. Toss lettuces, grapefruit sections, avocados, and nasturtiums with dressing in a large salad bowl. Add tortilla strips and toss to combine. Serve immediately.
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