Name: Carlos Conrique's Salad
Cook time: 1.25 hrs
Total time: 1.25 hrs
Yield: Makes 8 servings
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)

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Carlos Conrique's SaladJohn Kernick

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.

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