Easter weekend always conjures memories, whether it’s from my youth shopping with my mother for my Easter dress, hat, and handbag (yes, all three were required) or Easter brunches celebrated with mr. style and my three cherubs. even last year, when the world was temporarily falling apart with Covid restrictions, my small tribe put together a virtual Easter. and guess what? i bought a new Easter dress both last year and this. some things never change. join us today, for fridays with oscar Easter edition 2021.
oscar is back for his weekly gig. although last week was more fun as his buddy pax stopped by to say hello. this week he’s flying solo. while i’m not dishing up a traditional Easter brunch recipe, i do have a delicious dish that’s perfect for a Spring day – Salad Nicoise. and if you’re looking for a refreshing cocktail, look no further than a GinGin Mule, which is a spin on the traditional Moscow Mule. so come on in! we’re waiting for you.
today’s blue and white shirtdress is from Talbots. all shirtdresses come with a self-tie belt, but typically i exchange that for one of my own. i kept it simple with a skinny white belt with a gold buckle. white sandals (old, similar here, here, and here) seemed like a no-brainer, but navy would look stunning too. and, yes, the adorable white satchel from Ralph Lauren is back in action. i always love to wear dresses as their one and done. no muss and no fuss.
Place the oil, white vinegar, cider vinegar, Dijon, and garlic in a blender or small food processor and process until the dressing is thick and creamy. Add the mustard, and a generous amount of salt and pepper and process briefly to combine. Taste and add more vinegar, and salt as needed.
This dressing will make more than you need for one salad; the remaining vinaigrette can be refrigerated up to 1 week.
Place the potatoes in a large saucepan and add enough water to cover the potatoes by a few inches. Add a generous amount of salt and bring to a boil over medium-high heat. Cook and simmer over low heat until the potatoes are tender and can easily be pierced with knife, about 10 minutes. Using a slotted spoon, transfer the potatoes to a medium bowl and set aside to cool.
Return the water to a boil and add the green beans. Cook until bright green and crisp-tender, 3 to 4 minutes. Drain and place in a medium bowl.
Cut the potatoes crosswise into thin rounds and return to the bowl. Add 2 tablespoons of the butter, season with salt and pepper, and toss to combine; set aside. Add the remaining 1 tablespoon of butter to the green beans, season with salt and pepper, and toss to combine. Place the drained tuna in a medium bowl, add a few tablespoons of the vinaigrette, and toss to combine. Taste and add more vinaigrette and season with salt and pepper as needed.
Arrange the salad greens on a serving platter. Arrange the potatoes, green beans, eggs, tomatoes, tuna, and olives if using on the lettuce. Serve with the remaining dressing on the side.
Combine the lime juice, simple syrup, and mint in a cocktail shaker; muddle well. Add the gin and ice, then shake well. Strain into an ice-filled highball glass. Top with the ginger beer. Garnish with a sprig of mint.
oscar and i wish you a lovely weekend. Happy Easter! He is Risen.