Carlos Conriques Salad

Carlos Conriques Salad
Photo by John Kernick

Ingredients

  • 16 nasturtiumblossoms
  • ½ cup extra-virgin olive oil
  • 6 6-inch corn tortillas
  • 1 cup vegetable oil
  • 2 large grapefruit (preferably red)
  • 2 firm-ripe California avocados
  • 1 red-leaf lettuce
  • + 5 more ingredients
    • ½ teaspoon salt
    • 2 teaspoons fresh lime juice
    • 1 tablespoon sugar
    • 2 ripe passion fruit or 3 tablespoons fresh orange juice
    • 1 Boston lettuce

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. Halve passion fruit crosswise and spoon seeds and pulp into a bowl. Whisk in sugar, lime juice...

View full recipe at Epicurious

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