Grilling from the Culinary Institute of America
This easy and works well on salads especially if you’re adding grilled shrimp or a meaty fish.
½ cup vegetable oil
½ cup thinly sliced scallions or small or green onions
Combine oil and scallions is a small pay and heat over medium flame until the oil begins to sizzle. Remove from heat and let cool. Then store it in the refrigerator for up to 3 days