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Author Notes: I fell in love with peppercress in my days as a farmer in Bolinas. It's so spicy! When I was working out in the fields and I needed a snack, this is what I would reach for first. We joked that we should keep tiny bottles of olive oil in our pockets to go with all the greens we snacked on.
Peppercress makes me nostalgic for my time on the farm, so I try to use it wherever I can. Today I had this sauce over leftover roasted potatoes, hard boiled eggs, blanched sugar snap peas, and watermelon radishes. It was perfect. - linzarella
Makes about 1/2 cup
- 1 large handfull peppercress
- 3 cloves garlic, peeled
- salt, to taste
- zest from 1 lemon
- 1/4 cup mayonaise
- 2-3 tablespoons plain whole milk yogurt
- Chop the peppercress very fine, and set aside.
- Mince the garlic, and midway through sprinkle salt over it and continue mincing. Then add the lemon zest and mince it all together until it reaches a paste-like consistency.
- Put the peppercress and garlic mixture into a bowl, and add the mayonaise and yogurt. Mix well, and adjust salt if needed.
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