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.
Recipe information
Total Time
1.25 hrs
Yield
Makes 8 servings
Ingredients
Preparation
Step 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.
Step 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.
Step 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.
Step 4
Quarter avocados lengthwise, then pit and peel. Cut into bite-size pieces.
Step 5
Toss lettuces, grapefruit sections, avocados, and nasturtiums with dressing in a large salad bowl. Add tortilla strips and toss to combine. Serve immediately.
