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Frisee with Avocado, Dill and Toasted Sunflower Seeds - the nourished epicurean
“Any variety of herb in existence may go by the name of salad,” Prosper Montagne, the French chef and author of Larousse Gastronomique, once famously said. My appetite for salad is legendary. I eat a large salad at lunch every day—”large” means 6 to 7 tightly packed cups of leafy greens (yes, I was curious …