Have you ever eaten a dish at a restaurant and were inspired to recreate it at home? That moment came to me at lunch on Sunday afternoon. Justin and I were at the mall and we stopped to eat a bite at Nordstrom Bistro. Ohhhh the deliciousness. I always have a difficult time selecting my meal when we eat at the Bistro, but that afternoon I decided to select a dish I had not experienced previously…the Warm Asian Glazed Chicken Salad:
Oh…Justin ordered a roast chicken ciabatta sandwich, which was also delicious:
But let’s be serious: we’re talking about the salad…
The mixture of vegetables, the szechuan glazed chicken, the crispy wontons, the salad dressing. Oh, the dressing. Anyway…I am not sure that I have had such an…experience…while eating a salad in my entire life. Perhaps it was because I was extremely hungry, perhaps it was because it was the most delicious salad ever; it is hard to say for certain. What I DID know was that I was going to have to make a valiant attempt to recreate this dish at home.
So, last night I piled our plates with a combination of spring mix and romaine (I like the contrast of the leafy greens against the crunch), then added julienne green and red peppers, carrots, and green onions. I had a sesame soy vinegarette in the refrigerator that I used to marinate chicken breasts in, and after grilling them I added a small drizzle on top of each for added flavor. A sprinkle of chow mein noodles topped everything off.
But, it was still missing the piece de resistance: the dressing. After a quick Internet search, I came across a recipe claiming to be the one that Nordstrom uses. I thought I would give it a go: perhaps I’d get lucky! And, although I don’t think it was a perfect match to the Nordstom dressing, it was very close. Mmm. Victory was mine!
Ginger Sesame Dressing
adapted from Razzle Dazzle Recipes
- 3 oz rice wine vinegar
- 1 oz soy sauce
- ¼ cup granulated sugar
- ½ tablespoon ground ginger
- ½ tablespoon dry mustard
- ½ tablespoon coarsely ground pepper
- 2 oz canola oil
- ½ tablespoon sesame oil
- ½ tablespoon toasted sesame seeds
- In a mixing bowl, combine vinegar, soy sauce, sugar, ginger, ground mustard, and pepper. Whisk together until sugar dissolves.
- Add canola and sesame oil and whisk to combine.
- Pour contents into a small food processor. Add toasted sesame seeds and blend.
Is there a particular dish at a restaurant that you would like to recreate at home?