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ST. PADDY'S LEPRECHAUN GREEN SAUCE
2 Tbsp. lemon juice
1/4 cup chopped parsley
3/4 cup lightly packed rinsed and drained watercress sprigs
1 Tbsp. chopped tarragon
1 cup sour cream (or half sour cream and half plain yogurt)
Salt
In a blender or food processor, combine lemon juice, parsley, watercress, tarragon, and sour cream. Whirl until mixture is smoothly puréed, scraping container sides as required.
Serve over potatoes.
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