La Canaille - cooking recipe

Ingredients

3 tomatoes, cored and quartered
12 fresh asparagus, cooked and cut in 1-inch pieces
1 red onion, sliced in rings
1 celery, julienne in 1-inch strips
1 banana, sliced
1 cup cooked rice
1/4 cup Dijonnaise mustard
2 tablespoons sour cream
3 drops Worcestershire sauce
salt and pepper

Preparation

Mix vegetables, banana and rice together in a large bowl. Season with salt and pepper.
In a small bowl mix mayonnaise with sour cream and Worcestershire, seasoning with salt and pepper.
Pour mayonnaise mixture over salad and mix well, before serving.