Carlos Conrique's Salad

Preparation 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, 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.

Preparation 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, 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.