I made an herb labneh about a month ago, it keeps well in the fridge for quite a long time, and finally decided to put it to good use. The flavor only grows with time, so it was amazing with this salad.
I started by slicing the snap peas on the diagonal, peeling the cucumbers thinly, and cutting the artichokes. My arugula was slightly wilted, so I set it in ice water for a few minutes until it had perked up again. After it looks good again, drain in a colander.
I smeared several of the balls of herb labneh on the bottom of my serving dish. Then topped with the arugula. Next I completed the salad with the cucumbers, snap peas, artichoke hearts, and on the last minute I threw on a few sliced almonds.
Instead of dressing, again I used a drizzle of olive oil and lemon juice. The sprinkled on a little salt and pepper.
Labneh
Ingredients
- 32 ounces plain whole milk yogurt
- 1- 1 1/2 teaspoons salt
Instructions
- Mix the salt with yogurt. Pour yogurt into double layers of cheesecloth. Tie the cheesecloth onto a wooden spoon hanging over a bowl- as shown in the photos. Place into fridge. Let it sit at least 24 hours. The whey will strain out. Mine took about 30 hours. From here you can eat the cheese as is. Or you can marinate it, as shown in photo. Simply fill a jar with good quality olive oil, minced garlic and herbs of choice. I used salt, pepper, basil, oregano and thyme. Drop the labneh into the olive oil mixture with a portion scoop. Let this marinate in the fridge for several days at least. I love to eat the marinated cheese spread over toast or rice cakes!I also use it spread on pitas as a base.Or you can mix in minced garlic, salt and pepper. Top with olive oil and herbs of choice- It makes a pretty presentation when the herbs and olive oil are sprinkled on top. Use it on a mezze platter with veggies, crackers pita chips etc. Your friends will be so impressed with your “cheese” making skills. So, sit back and enjoy the praise!