Lettuce Scoops with Coriander Yogurt Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
a 1-pound container plain yogurt |
1/2 cup finely chopped seeded cucumber |
1/2 cup finely chopped radish |
1/3 cup finely chopped fresh coriander |
12 small inner leaves of bibb lettuce or romaine, rinsed and spun dry |
Directions:
1. In a large sieve lined with a double thickness of rinsed and squeezed cheesecloth and set over a bowl let the yogurt drain, covered and chilled, for 8 hours. Transfer the yogurt cheese to a bowl, discarding the liquid, and stir in the cucumber, the radish, the coriander, and salt to taste. Spoon about 1 tablespoon of the cheese mixture onto each lettuce leaf. (Do not combine the cheese and the vegetables more than 1 hour in advance or the mixture will become watery.)
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