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.