Caramelized Leeks, Soft Egg, and Walnut Gremolata
Serves 2 3 leeksExtra-virgin olive oilSalt, to taste2 eggs⅓ cup walnuts, chopped and toastedZest of ¼ lemon½ garlic clove¼ teaspoon fresh rosemary, chopped Preheat oven
Kevin O’Connor
Kevin O’Connor is chef at large at Cobram Estate in Woodland.
