I have a question about the recipe "Red Leaf Salad with Roasted Beets, Oranges and Walnuts" from Teresa Parker.
I'd sub the fennel fronds instead of the actual fennel, so as not to overwhelm the other flavors
i think you're fine substituting fennel; it is less pungent than its seeds. Sure you can leave out walnut oil; it just gives it a toasty flavor. It's the same with sesame oil; if you don't have it, you can substitute with other oil; it just won't taste the same or as good.
And other things to keep in mind when traveling with food.
Do not pack these foods in your carry-on.
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Macerated strawberries, with a twist.
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