In his cooking series, Denver’s Nick Massie prepares meals showing how to apply the CrossFit dietary prescription of meat and vegetables, nuts and seeds, some fruit, little starch and no sugar. In this segment, Massie demonstrates how to whip up a quick ginger vinaigrette.
“There’s a lot of ingredients. These might freak you out, but really it’s very simple,” Massie says. The basic rule is three parts oil to one part vinegar. Then, says Massie: “Spice it up how you want.”
Massie’s ingredient list includes olive oil, shallots, toasted sesame oil, limes for their juice, ginger, cilantro, rice-wine vinegar, sambal oelek for heat and tamari sauce for saltiness.
Massie shows how to peel ginger with a spoon and roughly chops the ginger and the shallot. He rolls the limes to soften them before juicing and crushes the garlic cloves with the side of his knife. He adds the ingredients to the blender and lets it do the work for him.
“It’ll separate, so you just have to stir it up and put it on your eggs, put it on your salad, any kind of meat, veggies,” Massie says.
Download the recipe here: Cilantro-Ginger Vinaigrette.
Additional reading: CFJ Issue 21: Zone Meal Plans by Greg Glassman, published May 1, 2004.