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Cucumber, Cress, and Caper Sauce

  • yield: Makes about 2 1/4 cups

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Ingredients

  • 1 English cucumber, peeled and finely chopped
  • 1 1/2 teaspoons coarse salt
  • 1 tablespoon Champagne vinegar
  • 1 tablespoon nonpareil capers, rinsed and drained
  • 1 cup sour cream
  • 1/2 cup finely chopped cress, use half watercress and half upland cress
  • Freshly ground pepper

Directions

  1. Step 1

    In a medium bowl, toss cucumber with salt, vinegar, and capers. Set aside for 5 minutes, and then stir in sour cream and cress. Season with pepper and more salt. Serve immediately or cover and refrigerate up to 4 hours before serving.

Source
Martha Stewart's Cooking School, Episode 111

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