one bunch scallions
one knob fresh ginger, about 2 1/2 ounces
2 tablespoons neutral-flavored vegetable oil
1 teaspoon soy sauce
1 teaspoon sherry vinegar
1/2 teaspoon sea salt
Trim the scallions, removing the root part and the tips of the greens if slightly bruised. Slice the scallions finely, and place them in a medium bowl.
Peel the ginger using the tip of an upturned spoon and grate it finely — using a box grater, a ceramic grater, or your impressive knife skills. Add the grated ginger to the bowl.
Add the oil, soy sauce, vinegar, and salt, and toss well; I like to do this with chopsticks because it feels nice. Let rest for 15 to 20 minutes at room temperature before using, so the scallions will settle and the flavors will come together. Taste and adjust the seasoning. Leftovers will keep in the fridge for a day or two, well covered.