I've had Egyptian walking onions for years but I've rarely eaten them, it's too easy to grab the more conventional varients. Tonight I'm treating them like a leek and a spring onion, grilling the base and I'll chop the tops. It's all going on a salad with fresh lettuce, thai basil and cilantro from my garden and a vietnamese-inspired flavor dressing. We'll top it all off with some steak.

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