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Ingredients For the dressing: 1/4 cup white wine vinegar 2 tablespoons Dijon mustard 1 tablespoon lemon juice 1/2 tablespoon fresh thyme, chopped 1 teaspoon honey 1/2 teaspoon salt 1/4 teaspoon black pepper 3/4 cup olive oil For the salad: 1 pound baby potatoes, sliced in half 8 ounces green beans, trimmed 1 head Boston lettuce or butter lettuce, chopped 2 (5-ounce) cans tuna, drained (see Notes) 4 eggs, boiled 1/2 red onion, thinly sliced 1/2 cup cherry tomatoes, halved 5-6 radishes, ends trimmed and cut in half 1/4 cup mixed olives 2 tablespoons capers Instructions Make the dressing my whisking together all ingredients except olive oil
14 Responses I remember how much trust I had to put in Brooks Ann to make this special dress this early in her career and how much trust I put into Charles, my brother, to build a floor in their house so the dress could get made in time
Original vintage 1950srobins egg blue sheer voile strapless cocktail / prom dress
Show a little leg when the forecast permits, and team the piece with lace or sheer black tights on those frigid winter days
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