Lettuce scoops with coriander yogurt cheese
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| A; (1-pound) container | ||
| ; plain yogurt | ||
| ½ | cup | Finely chopped seeded cucumber |
| ½ | cup | Finely chopped radish |
| ⅓ | cup | Finely chopped fresh coriander |
| 12 | smalls | Inner leaves of Bibb lettuce or romaine; rinsed and spun dry |
Directions
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.) Serves 6.
Gourmet January 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.