Cucumber, Cress, and Caper Sauce
Source: Martha Stewart:
1/2 English cucumber, peeled and finely chopped
1 tablespoon champagne vinegar
1 tablespoon drained small capers
1 1/4 teaspoons coarse salt
1 cup sour cream
3/4 cup finely chopped watercress or Upland cress
Freshly ground pepper
Toss together cucumber, vinegar, capers, and salt in a small bowl. Let stand 5 minutes. Stir in sour cream and cress; season with pepper. Serve immediately, or refrigerate, covered, up to 4 hours.
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