Active Time

　　1.25 hrs

　　Total Time

　　1.25 hrs

　　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

Makes 8 servings

　　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)

　　

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.