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Carlos Conrique's Salad

Friday, August 17, 2012

Carlos Conrique's Salad
Gourmet | May 2001

main ingredients
Lettuce, Fruit, Tortillas, Grapefruit, Passion Fruit, Avocado, Leafy Green

cuisine
Mexican

type
Salad

dietary considerations

Vegetarian, Healthy, Vegan

Makes 8 servings

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
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)

PreparationHeat 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.

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.

HINT: I purchased the corn tortilla strip chips, and exchanged the passion fruit for mango, kiwi and papaya. Really yummy.


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