Carlos Conrique's Salad
Carlos Conrique's Salad is :
gluten free , dairy free , lacto ovo vegetarian , veganBy Epicurious
red leaf 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, 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.
Wine Pairing :
- gruener veltliner
- sauvignon blanc
Salad on the menu? Try pairing with Chardonnay, Gruener Veltliner, and Sauvignon Blanc. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings.