La Canaille

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