Category: Food52 Staff

I grew up in a predominantly Polish family, so most of my childhood Easters were filled with potatoes, pierogi, kielbasa, a butter lamb (or Baranek wielkanocny), and a glazed ham—all of which we’d eat after a ruthless Easter egg hunt in my grandparents’ yard (I’m the youngest of 8 cousins and we are competitive). These days, I like a lot more green in my spreads and I like to add a few non-traditional items, as my Easter celebration has pivoted into more of a spring equinox celebration with friends. Invited to the party are lots of small, snackable items that can fill up the plate without taking over, like sliceable tarts and snacking cakes. Of course, the one thing I’ve kept is the butter lamb, because how could you not want that sweet creature on your table?

1. Dirty Martini Salad Dressing

What better way to kick off your Easter brunch than with a punchy salad dressing complete with an eye-catching name? Though the recipe does have ¼ teaspoon of gin, the star is the olive brine, which brings complex, dynamic flavor to a simple recipe. Whether it’s a straightforward salad or a plate of roasted veggies, the piquant mix of olive brine, Dijon mustard, and fresh herbs gives this opening brunch act lots of panache.

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