Carlos Conrique's Salad

• 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)

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.
2. Transfer to paper towels to drain.
3. Halve passion fruit crosswise and spoon seeds and pulp into a bowl.
4. Whisk in sugar, lime juice, and salt, then add olive oil in a slow stream, whisking until emulsified.
5. Cut peel, including all white pith, from grapefruit with a sharp knife and, working over another bowl, cut sections free from membranes.
6. Pour off juices from bowl and whisk 3 tablespoons into dressing.
7. Quarter avocados lengthwise, then pit and peel.
8. Cut into bite-size pieces.
9. Toss lettuces, grapefruit sections, avocados, and nasturtiums with dressing in a large salad bowl.
10. Add tortilla strips and toss to combine.
11. Serve immediately.

vegetable oil, corn tortillas, passion, sugar, lime juice, salt, extravirgin olive oil, avocados, boston lettuce, nasturtiumblossoms

Taken from www.epicurious.com/recipes/food/views/carlos-conriques-salad-105009 (may not work)