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.

Active time: 1 1/4 hr Start to finish: 1 1/4 hr

Makes 8 servings.

INGREDIENTS

  • 1cup vegetable oil
  • 6(6-inch) corn tortillas,cut in half, then cut crosswise into 1-inch-wide strips
  • 2ripe passion fruitor 3 tablespoons freshorange juice
  • 1tablespoon sugar
  • 2teaspoons fresh lime juice
  • 1/2teaspoon salt, or to taste
  • 1/2cup extra-virgin olive oil
  • 2large grapefruit(preferably red)
  • 2firm-ripe california avocados
  • 1head red-leaf lettuce, leaves torn (8 to 10 cups)
  • 1head boston lettuce, leaves torn (4 to 6 cups)
  • 16nasturtiumblossoms (optional)

    DIRECTIONS

    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, about2 minutes. Transfer to paper towelsto drain.


    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.


    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.

    Quarter avocados lengthwise, then pit and peel. Cut into bite-size pieces.

    Toss lettuces, grapefruit sections, avocados, and nasturtiums with dressing in a large salad bowl. Add tortilla strips and toss to combine.Serve immediately.