Ingredients:
- 1 red salad head,
- 1 green salad head,
- 1 rocket salad bunch,
- 1 white chicory head,
- 2 radishes,
- Sandwich bread as required,
- 50 g Ginos "Tremenda" sauce (COD. 03227),
- 100 g Ginos mayonnaise (COD. 03222),
- 10 g Ginos lyophilized shrimps (COD. 05005),
- extra virgin olive oil (COD. 02201), salt and white pepper as required.

1. Slice the red and the green salads and the rocket salad into thin stripes and put them aside.

2. Cut the white chicory into small pieces.

3. Cut the radishes into uniform rings.

4. Slice the bread into small cubes (2 cm per side) using a bread-knife and fry them in a pan with some drops of extra virgin olive oil in order to brown them a little.

5. Rehydrate the shrimps putting them in a bowl with cold water for 5 minutes and drain them.

6. Mix the mayonnaise with the "Tremenda" sauce in a bowl until you obtain a homogeneous mixture and insert it in a sac a poche.

Compose the salad in this way:
1. Place a layer of small white chicory pieces at the bottom of the glass.
2. Add then all the other ingredients following this order: rocket salad slices, red and green salad slices, radishes rings, toasted bread cubes, the sauce and finally the shrimps.
3. Season it with extra virgin olive oil, salt and pepper.
4. Garnish it with some chives blades, positioning them vertically.