Sufra Dayma: Artichoke and Avocado Caesar Salad By Moushira Abdel-Malek Serves 4-6 Ingredients: 500 gms avocado (peeled, stoned, coarsely chopped) 300 gms artichoke hearts (quartered) 1 medium red onion (thinly sliced) 2 cups shredded iceberg lettuce 1 clove garlic (finely crushed) 100 gms French bread (thinly sliced) 75 gms Parmesan cheese (shaved) 1 tbsp extra virgin olive oil Dressing: 1 clove garlic (crushed) 2 tsp Dijon mustard 2 tbsp sour cream 2 tbsp salad cream 2 tbsp lemon juice Salt + pepper + dried basil Method: Preheat oven to 200 degrees. Place bread slices on oven tray in a single layer. Brush with combined garlic and oil. Sprinkle basil on top of slices. Toast in oven until crisp. Meanwhile blend together dressing ingredients. In a large serving bowl, combine toast with remaining ingredients, salt and pepper, and dressing. Toss gently to combine. Serve as a side dish.
