Iceberg lettuce & huancaína sauce

By: Chef Alex Lim posted Jul 03rd 2017 10:17AM

1/4 iceberg lettuce head, wedged
 and keep chilled 
1/2       hard-boiled   egg,    fnely    chopped       
1g minced habañero chili pepper
6  black olive slices
2  baby potatoes, scrubbed clean, boiled
 and sliced 
Huancaína Sauce  
 Cooking oil, for sautéing
1 (each) yellow aji amarillo pepper and
 saltine cracker
55g queso fresco (fresh Mexican cheese)  
 Salt and freshly ground black pepper, to taste
•          For the huancaína sauce: Heat cooking oil in a sauté
pan over a medium heat until hot. Add in the yellow
aji amarillo pepper and sauté until aromatic. Transfer
the sautéed yellow aji amarillo pepper into a food
processor. Add in the queso fresco and saltine cracker,
and pulse until smooth. Season to taste the huancaína
sauce with salt and freshly ground black pepper.
• Place the chilled iceberg lettuce wedges onto a serving
dish and top with huancaína sauce and chopped hard-boiled
egg. Sprinkle with minced habañero chili pepper
and top with black olive slices. Garnish with sliced baby
potatoes. Serves 1
 

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