Vinaigrette Recipes

Food & Drink

Grilled Shrimp, Corn and Polenta Salad Recipe with Creamy Roasted Garlic Dressing and Parmesan Crisps | What’s Cooking

Grilled shrimp salad with sweet corn, polenta, creamy roasted garlic dressing and Parmesan crisps from Nordstrom. | Photo by Jeff Powell

Succulent grilled shrimp. Seasonal at-their-peak ingredients. Herby, roasted garlic dressing and a nutty Parmesan crisp garnish. Combine them all, and meet the perfect summer lunch or dinner.

Ripe, red tomatoes and freshly picked sweet corn (especially grilled) are two of my favorite summer ingredients. I look forward to them all year, since they aren’t much worth bothering with any other time. So, when I saw this recipe, I had a pretty good feeling we’d be good friends.

Peppery baby arugula makes a delicious bed for all these flavorful salad components, including the grilled polenta croutons. And, with fresh herbs, garlic, scallions, a dash of mayo and the perfect amount of acid and sweetness, our light but creamy dressing that tops it all deliciously straddles the line between ranch and green goddess dressing. Substantial but not too heavy, this salad (also served at our Marketplace Café) has everything going for it. File this recipe under “Going to make again and again”.

Creamy garlic vinaigrette dressing recipe from Nordstrom with roasted garlic and herbs | Photo by Jeff Powell

GET OUR RECIPE AND GET GRILLING

{ 0 comments }
Food & Drink

Niçoise Salad Recipe with Baked Herb-Crusted Salmon and Tuscan Roast Potatoes | What’s Cooking

Baked salmon salad recipe with herbs and roast potatoes from Nordstrom. Photo by Jeff Powell.

This salad! Unlike a classic Niçoise, our version swaps out bland-by-comparison canned tuna for succulent salmon fillets baked under a blanket of Dijon mustard and fresh herbs. Instead of basic boiled potatoes, our chefs coat baby Yukon Golds in garlicky olive oil and more minced herbs, then roast them until golden brown (a recipe to keep on hand as a side dish in other menus). To finish, crisp-tender haricot verts, ripe grape tomatoes, Kalamata olives and mixed baby greens all get dressed in a richly flavored Dijon Balsamic Vinaigrette with quarters of perfectly hard-boiled egg crowning the plate.

Yes, there’s a good number of components here, but they all add up to one big, bold and delicious main-course salad. You won’t need (or want) anything else.

Baked salmon salad recipe with herbs and roast potatoes from Nordstrom. Photo by Jeff Powell.

GET OUR NICOISE SALAD WITH SALMON RECIPE >

{ 7 comments }
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.

[continue reading…]

{ 0 comments }
Food & Drink

Bistro Crab Stack Salad Recipe, Holiday Entertaining Menu 1st Course | What’s Cooking

Our chefs, Wit & Wonder Gifts team and blog editor take the stress out of planning a full-course menu that’s memorable (in a good way) and won’t keep you stuck in the kitchen all night. In a special What’s Cooking series, we’re serving up six perfectly paired, delicious recipes and inspiration for holiday entertaining—from drinks and dessert to décor and gifts.

Now that conversation—and some amazing cocktails—are flowing, you’re ready for the first course on our menu, and it’s definitely a looker. A bit of dicing is the hardest part of this wow-factor, towering salad. Fresh avocado, tomato, cucumber and mango all get pulled together with our seriously tasty Cilantro Lime Vinaigrette (the same dressing used in the popular Cilantro Lime Chicken Salad at our Nordstrom Cafe). Tangy, refreshing and topped with crab, this salad sets a high bar for the next two courses to come.

Nordstrom recipe for the Bistro Crab Stack Salad with Cilantro Lime Vinaigrette; photo by Jeff Powell.
[continue reading…]

{ 3 comments }
Food & Drink

What’s Cooking: Grilled Chicken Chardonnay & Vegetables with Sun-Dried Tomato Vinaigrette

Just in time for the 4th of July and summer barbecue season, we’re sharing two easy-to-follow recipes developed by our Head Corporate Chef Michael Northern and his team, along with a few bonus expert grilling tips—a helpful guide to achieving the best possible results.

Blog Editor Jeff Powell makes a delicious, simple-to-prepare marinated chicken and grilled vegetable side dish with a complementary and complex vinaigrette. Proving, with his photographic evidence, that you don’t have to be a professional chef to turn beautiful, fresh ingredients into irresistible food perfect for summer entertaining—it’s What’s Cooking.

Chardonnay Grilled Chicken and Vegetables recipe from Nordstrom; photo by Jeff Powell.

[continue reading…]

{ 0 comments }
Food & Drink

What’s Cooking: Bistro Crab Bisque

Your votes are in! We asked which recipe from our cookbooks and restaurants that you most wanted to see our blog editor, Jeff recreate at home; you let us know on Facebook and Instagram. Close contenders included our White Chocolate Bread Pudding and Cilantro Lime Chicken Salad (get that tangy, herbaceous vinaigrette recipe), but the #1 request was for our Bistro Crab Bisque recipe. Today, we’re sharing our secrets to creating this perennial favorite in your own kitchen—it’s What’s Cooking.

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.

Bistro Crab Bisque recipe from Nordstrom; photo by Jeff Powell. [continue reading…]

{ 7 comments }
Food & Drink

What’s Cooking: Cilantro Lime Chicken Tacos

Cilantro Lime Chicken Tacos recipe from Nordstrom; photo by Jeff Powell.

To celebrate the arrival of spring, this edition of What’s Cooking brings you bright and flavorful chicken tacos with a tangy and versatile vinaigrette. Not at all shy, these Cilantro Lime Chicken Tacos are bright, fresh and simple enough to prepare for a weeknight meal—but special enough for a sunny weekend gathering with your favorite people.

With another easy-to-follow recipe developed by our corporate chef, Michael Northern, and his small army of chefs and contributors, our blog editor Jeff Powell 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.

[continue reading…]

{ 6 comments }
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.

hero

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.)

hero

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]

{ 3 comments }