Nordstrom’s Cafe Bistro is my Favorite Lunch Spot

I have introduced so many people to Nordstrom’s Cafe Bistro as a great place for lunch.  To this day, I still have friends that have not heard of it even though they shop there!  At the Nordstrom’s near me the Bistro is tucked away on the second floor in the back of the store.  It’s usually a very busy and bustling place; however, there has never been a time that I have not able to get a table at 12:00 Noon.

When you walk into the Bistro, you place your order at the counter and then select your own table.  A waiter will serve you your beverages and your order when it is ready.

The Nordstrom Bistro Menu appears to have a great selection of entrees; however, I have to admit that I always order the same thing which is so unlike me!  Their Cilantro Lime Shrimp Salad is so good that I find myself craving it and never venture on to try something different!  The salad consists of organic baby greens, romaine lettuce, seared wild shrimp, tomatoes, fresh corn, roasted sweet peppers, Monterey Jack cheese, tortilla crisps and a delicious cilantro lime vinaigrette.

I often meet my niece at the Bistro and sometimes we splurge and split their delicious Pomme Frites that are served with Kalamata Olive Aïoli.  Warning: They are addictive!  I swear one day I will just order the fries for my lunch.

I love their shrimp salad so much that I even purchased the Nordstrom Family Table Cookbook which has the recipe.  The cookbook is by Michael Northern and the stunning photographs by Noel Barnhurst.   I must admit that I am a cookbook junkie and this isn’t the first Nordstrom cookbook in my collection.  Every recipe I have made from these books have been a hit.  The cookbooks are available in the Bistro and you can also purchase them online at Nordstrom.

Nordstrom has graciously given me permission to share this recipe which I know you will enjoy.

Cilantro Lime Shrimp Salad  •  Contributed by Tony Colabelli

Makes 6 Servings

Cilantro Lime Vinaigrette

Salad

1.  To make the Cilantro Lime Vinaigrette, combine the rice vinegar, lime juice, honey, garlic, chipotle, and salt in a blender or a food processor fitted with the metal blade.  With the machine running, gradually add the canola oil.  Add the cilantro and process until the vinaigrette is smooth.

2.  Toss the shrimp with the olive oil, garlic, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a shallow nonreactive dish.  Cover and refrigerate while preparing the grill.

3.  Prepare a hot fire in a charcoal grill, or preheat a gas grill to high.  Brush the grill grate clean.

4.  Put the corn on the grill and close the lid.  Grill, turning occasionally, until the corn is hot and most of the kernels are deep brown, about 6 minutes.  Transfer the corn to a platter and let cool until easy to handle.

5.  Working with 1 ear at a time, stand it upright, stem end down, on a cutting board.  Use a sharp knife to cut downward along the cob, removing the kernels and rotating the cob a quarter turn after each cut. Scoop the kernels into a bowl and discard the cob.

6.  Drain the shrimp, discarding the oil.  For a charcoal grill, the coals should have burned down to medium heat.  (You should be able to hold your hand 1 inch above the grill grate for 3 seconds.)  For a gas grill, adjust the heat to medium.  Put the shrimp on the grill and close the lid.  (If you wish, thread the shrimp on flat metal skewers, or use a metal grill screen to keep them from falling through the grate.)  Cook until the edges of the shrimp are opaque throughout, about 2 minutes more.  Transfer to a plate.

7.  Combine the greens, corn, Monterey Jack cheese, tomatoes, and roasted red pepper in a large bowl.  Drizzle with 1 cup of the vinaigrette and toss.  Season the salad with salt and pepper.  Transfer the salad to 6 chilled salad bowls, building the height in the center.  Sprinkle each salad with some of the crushed tortilla chips.  Arrange five grilled shrimp on each salad.  Top with cilantro sprigs and garnish with lime wedges.  Serve immediately.

Notes:

To roast bell pepper(s), prepare a hot fire in a charcoal grill, or preheat a gas grill to high.  Brush the grill grate clean.  (Or position a broiler rack about 8 inches from the source of heat and preheat the broiler.)  Put the pepper(s) on the cooking grate (or broiler rack).  Cover the grill and cook, turning occasionally, until blackened and blistered on all sides, 10 – 15 minutes.  Transfer to a heatproof bowl and tightly cover with plastic wrap.  Let stand for 15 minutes.  Peel and remove the seeds and ribs from the pepper(s).

Click here for nutritional information.

Final Note:

If the recipe sounds too time consuming, just get in your car and drive to your nearest Nordstrom!