Food & Drink

Cilantro Lime Shrimp Salad Recipe | What’s Cooking, Vancouver Edition

Nordstrom Cilantro Lime Shrimp Salad Recipe; photo by Jeff Powell.

Fans of our Nordstrom Café Bistro and Bazille restaurants will not be strangers to this Cilantro Lime Shrimp Salad; it’s one of our most popular lunch offerings! In celebration of our newest store opening–September 18 in Vancouver, Canada—we’re showcasing some of our (and your) favorite dishes and recipes this month that will be coming soon to our 119th store.

I’ve used this vinaigrette recipe before in our What’s Cooking series—see our Cilantro Lime Chicken Tacos and impressive Bistro Crab Stack Salad. Along with the smoky grilled shrimp and Southwest-inspired toppings, this vinaigrette livens up all the flavors in this salad with a nice kick from the chipotle chiles, balanced by a hint of honeyed sweetness and a generous heap of fresh cilantro. As many diners at our restaurants have discovered, this salad is a perfect lunch to punctuate any visit to our stores and now, a new recipe in your repertoire for devouring at home.

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Food & Drink

Summer Berry Salad Recipe with Blackberry-Champagne Vinaigrette | What’s Cooking

Two years ago, one of the first recipes that kicked off our What’s Cooking series was a summer berry salad with balsamic fig vinaigrette and spiced, candied almonds. We thought it high time for a new salad idea featuring everyone’s favorite summer ingredient (berries!) for those hot and sunny days.

Mixed Summer Berry Salad Recipe with Blackberry Champagne Vinaigrette. Photo by Jeff Powell.

This time around, we’ve got snack-on-the-leftovers-worthy candied walnuts and a beautifully colored (and flavored) Blackberry-Champagne Vinaigrette. Rounding out this salad, roasted chicken breast and blue cheese (pick a good creamy but crumbly one or a goat cheese, if you find blue too funky) ground everything with their savory notes. Prep your ingredients up to two days in advance, and you’ve got a dinner salad–or office lunch everyone will jealously eyeball–at the ready whenever you are.

You’ll have extra berries after making this recipe. I’d encourage using the additional blackberries to serve up a couple Amelia Cocktails with vodka, lemon and St. Germain, or get a couple extra pints while you’re shopping and make your menu a real berry bonanza with a summertime dessert like our Shortcakes with Lemon Curd or White Chocolate Mousse.

Mixed Summer Berry Salad Recipe with Blackberry Champagne Vinaigrette. Photo by Jeff Powell.

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Food & Drink

Creamy Deviled Egg Potato Salad Recipe | What’s Cooking

Creamy Deviled Egg Potato Salad recipe from Nordstrom with mustard, pickles and eggs. Photo by Jeff Powell.

This is the kind of recipe that I especially love. Yes, because deviled eggs are having a comeback moment and this classic salad is delicious—creamy, tangy and punctuated by the crisp texture of diced celery and onion—but more so because it brought back memories and offers a strong foundation that can be built on. After I made it at home, this creamy potato salad with eggs, mustard and pickles (served at our Sixth & Pine restaurants) took me right back to my grandmother’s kitchen and her famous egg salad.

This is the kind of recipe you pass down the family line and are asked to share at barbecues and picnics. It’s the kind of recipe to which each new cook adds a special spin making it her own. After my first taste, I added my grandmother’s secret egg salad ingredient—and I don’t think she’d mind me sharing. It took me years to pry it out of my sister, who was one of the only people my grandmother divulged her winning ingredient to: apple cider vinegar. Simple, but what a difference it makes to the memories on my palette.


While this classic potato salad with mustard and egg is perfectly flavored and balanced as is, there are so many different ways you could adjust it for a personalized touch: adding bacon (of course), scallions and cucumber, blue cheese with hot sauce for a Buffalo-style twist, shrimp with capers and parsley, harissa, scallions with dill and lox, paprika and chorizo … the list goes on. Make this recipe for your next summer gathering, and feel free to make it your own.

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Food & Drink

Grilled Focaccia Farm Bread Bruschetta Recipe | What’s Cooking

This generous first course – or light lunch – has some serious epicurean chops both in presentation and in taste. I’d describe this recipe as a fresh and delicious mix between a caprese salad and bruschetta, with a flourish–namely a peppery arugula pesto and sweet, complex balsamic vinegar reduction.

Grilled Focaccia Farm Bread Bruschetta Recipe from Nordstrom with Arugula Pesto, Balsamic Glaze, Burrata, Seasonal Tomatoes and Micro Basil. Photo by Jeff Powell.

Here, our homemade focaccia bread and ripe tomatoes are accompanied by rich and creamy burrata cheese. This particular cheese can be a challenge to find (fresh mozzarella could be substituted), but burrata, which is fresh mozzarella stuffed with shredded mozzarella and cream, is worth seeking out. To garnish, microgreens add a beautifully pro touch, but a chiffonade (slicing) of basil also works.

Grilled Focaccia Farm Bread Bruschetta Recipe from Nordstrom with Arugula Pesto, Balsamic Glaze, Burrata, Seasonal Tomatoes and Micro Basil. Photo by Jeff Powell.

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Food & Drink

What’s Cooking: Fresh Berry and Balsamic Fig Salad with Goat Cheese

For our second installment of What’s Cooking, Nordstrom Blog Editor Jeff makes a sweet and tangy salad with balsamic fig vinaigrette from the Nordstrom Family Table Cookbook—also featured as a seasonal offering in selected Nordstrom restaurants.

With another simple-to-follow recipe developed by our corporate chef, Michael Northern, and his small army of chefs and contributors, Jeff proves (with his photographic evidence) that you don’t have to be a professional chef to transform beautiful ingredients into irresistible food that’s meant to be shared with family and friends.


After that decadent White Chocolate Mousse, I thought I’d lighten things up a bit with a fresh but complexly flavored salad. Ripe berries bring a juicy flair to this party, but there are three more things I also love about this salad:

1. The goat cheese: I’m a sucker for anything with chèvre (though I am an equal-opportunity fromage-ophile).

2. The spiced almonds (recipe below): sweet and spicy with a satisfying crunch, these not only add great texture to the salad but also make a seriously addictive snack for guests—or a late-night nosh.

3. The balsamic fig vinaigrette: I’ve probably made gallons of vinaigrette over the years, but the fig-and-balsamic reduction in this one—with savory roasted garlic and bright cherry preserves—transforms it into the most sumptuous, flavor-layered vinaigrette of them all (no joke). I’ll definitely be making it again for salads that I want dressed to impress.

Fresh Berry and Balsamic Fig Salad with Goat Cheese
From the Nordstrom Family Table Cookbook
(makes six servings)

Balsamic Fig Vinaigrette:
½ cup (1½ ounces) coarsely chopped dried mission figs
¼ cup balsamic vinegar
2 tablespoons sugar
¼ cup cherry preserves
1½ teaspoons mashed Simple Roasted Garlic
3 tablespoons red wine vinegar
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ cup canola oil

Salad Fixings:
10 ounces mixed baby greens
6 ounces baby arugula
15 dried mission figs, cut lengthwise into quarters
1 cup Spiced Whole Almonds (recipe below)
2 cups fresh strawberries, hulled and quartered
1½ cups fresh blueberries
Kosher salt
Freshly ground black pepper
1½ cups (6 ounces) crumbled rindless goat cheese (chèvre)
1½ cups fresh raspberries
1½ cups fresh blackberries

1. To make the vinaigrette, bring the figs, balsamic vinegar, and sugar to a simmer in a small nonreactive saucepan over medium heat, stirring frequently to dissolve the sugar. Simmer, uncovered, until the liquid is reduced by half, about 10 minutes. Add the cherry preserves and roasted garlic and cook for 1 minute longer. Let cool. Transfer the mixture to a blender or food processor fitted with the metal blade. Add the red wine vinegar, salt, and pepper. Process until the figs are finely chopped. With the machine running, add the oil in a thin, steady stream to form an emulsion. One tablespoon at a time, add 3 tablespoons of water.

Spiced Whole Almonds:
(Makes about 2½ cups)
1 large egg white
¼ teaspoon Tabasco sauce
½ teaspoon kosher salt
2½ cups (12 ounces) blanched whole almonds
¾ cup packed light brown sugar
3 tablespoons granulated sugar
1 tablespoon ground cinnamon
⅛ teaspoon cayenne pepper

A. Preheat the oven to 300°F. Line a rimmed baking sheet with parchment paper.

B. In a medium bowl, whisk the egg white, Tabasco, and salt until very foamy with no liquid. Add the almonds and brown sugar and fold gently with a rubber spatula to coat. Spread the almonds in a single layer, without touching each other, on the prepared baking sheet. Bake, without stirring, until the almonds are crisp and golden brown, 16 to 18 minutes.

C. Mix the granulated sugar, cinnamon, and cayenne pepper in a heatproof medium bowl. Scrape the hot almonds into the cinnamon mixture and toss to coat. Spread on a platter and let cool. (The almonds can be stored in an airtight container at room temperature for up to 1 week.)


2. Combine the mixed greens and arugula in a large bowl. Add the figs and the almonds, drizzle with 1 cup of the vinaigrette and toss. Add the strawberries and blueberries and toss again. Season with salt and pepper.

3. Divide the salad evenly among 6 chilled salad bowls. Scatter equal amounts of the goat cheese, raspberries, and blackberries evenly over the salads. Serve immediately.

Note: The recipe for Balsamic Fig Vinaigrette makes about 1½ cups, although only 1 cup is needed for this recipe. Place the extra vinaigrette in an airtight container in the refrigerator for up to 3 days to use on other salads. Shake well before using.

Download a PDF of this recipe to print, or find it in our Nordstrom Family Table Cookbook. Have a favorite recipe from our restaurants or cookbooks that you’d like to see featured? Let us know in the comments!

[Photos by Jeff Powell]