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

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