“It’s a perfect salad that goes with grilled pork.”

INGREDIENTS   

1 pound container plain yogurt
1/2 cup finely chopped seeded cucumber
1/2 cup finely chopped radish
1/3 cup finely chopped fresh cilantro leaves
12 inner leaves of Bibb or Boston lettuce, 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 this at 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.)