Name: Carlos Conrique's Salad
Cook time: 1.25 hrs
Total time: 1.25 hrs
Yield: Makes 8 servings
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)

Image may contain Plant Food Lunch Meal Salad and Produce

Carlos Conrique's SaladJohn Kernick

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. Today, Conrique is a chef at the Blue Door, in Miami's Delano Hotel, where his dishes are still influenced by his childhood in Guadalajara.

Recipe notes

Mapo Tofu Salad

The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.

Oxtail Guisado

A slow-simmering, comforting braise delivering healing to both body and soul.

Fufu

Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.

Grape Dumplings

Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.

Paloma Slushy

Frozen into a slushy, the classic tequila and grapefruit cocktail becomes even more refreshing.

Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad

This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.

Crispy Oyster Mushroom Skewers With Bok Choy Salad

Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.

Frijoles de la Olla Ramen (Mexican Stewed Beans)

Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.