Papa A La Huancaina

When I saw this Peruvian dish posted by SB about a month back, I knew I had to try it out sometime. With the kids home for the holidays, now is the prefect time and I made it today.

The dressing was really lovely, and I know for sure I am going to make it again soon, maybe even as a dip.

For Huancaina Sauce
Soda Biscuits: 10-12 crackers
Paneer: 250 gms
Red Habanero Chillies : 3-5 pieces (Can increase of decrease as per your spice preference)
Toned Milk: 200-250 mls (Tweak according to the consistency)
Salt: To Taste
Lemon Juice: To Taste
Extra Virgin Olive Oil : 2-3 table spoons

For the salad
6-7 Boiled potatoes
6-7 boiled eggs
One bunch of Romaine Lettuce
Black Olives to Garnish


Method
Break the biscuits and add them to the blender, add crumbled paneer, pieces of habanero chillies, toned milk, extra virgin olive oil and salt and blend till a pasty consistency sauce is formed, taste and add lemon juice as per your acidity preference and chill.
On a platter spread the lettuce leaves, potatoes, boiled eggs and pour the sauce evenly over it and serve.