Products Needed:
1cup cooked rice
3 oz squid flesh
3 oz canned green asparagus
2 oz walnuts
2 oz white wine
1 onion
2 cloves garlic
6 tbsp vegetable oil
1/4 tsp curcuma
zest and juice of 1 lemon
red pound pepper, salt to taste
3 oz cooked chicken fillet
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Directions: Cook squids in salted water for 5 minutes, cool and cut into stripes. Chop onion and garlic and fry in 1 tablespoon of oil, then season with a part of red pepper, pour with wine and stew, then cool. Chop nuts.
Shred chicken fillet, slice asparagus. Leave some asparagus for decoration.
To prepare sauce, whisk the remaining oil with salt, pound pepper, curcuma, grated zest and lemon juice.
Mix prepared ingredients, dress them with the sauce, put in the salad bowl and top with asparagus and greens.
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