A refreshing orange and lettuce salad with a sour cream dressing, Kopfsalat mit Apfelsinen (kawpf-sah-laht mitt ap-phel- zee-nen) is unusual because the orange rind is boiled until tender and mixed into the salad dressing. Serve with cold or leftover meat, such as chicken or pork.
2 medium-sized thin-skinned oranges, washed and patted dry with kitchen paper towels
1 small soft-leaved round lettuce, outer leaves removed, washed, shaken dry and torn into small pieces
1 bunch of watercress, washed and shaken dry
5 fl. oz. sour cream
1 teaspoon tarragon vinegar
1 teaspoon chopped fresh tarragon
½ teaspoon salt
½ teaspoon white pepper
Peel the oranges, retaining the rind of one orange. Scrape off any white pith left on the orange flesh, and separate the oranges into segments. Set the segments aside.
Place the reserved orange rind in a small saucepan half filled with water. Set the pan over moderate heat and bring the water to the boil. Boil for 8 minutes, or until the rind is tender.
Remove the pan from the heat. With a slotted spoon, remove the rind from the pan and chop it finely.
In a large serving bowl, combine the orange segments with the lettuce and watercress. Set aside.
To make the dressing, place all the dressing ingredients in a small bowl. Add the chopped orange rind and mix well until the ingredients are thoroughly com-bined. Pour the dressing over the salad ingredients and toss well with two large spoons. Serve immediately.