Cold Steak Salad With Cucumber and Ponzu Mustard Vinaigrette Recipe

Ingredients

• For the Dressing:
• 1/4 cup (60ml) homemade or store-bought ponzu
• 1 tablespoon finely minced shallot (about 1/2 ounce; 15g)
• 1 tablespoon (15ml) whole grain mustard
• 1/4 cup (60ml) extra-virgin olive oil
• Small dab prepared wasabi (optional)
• To Serve:
• 1/2 pound (225g) leftover steak, sliced as thinly as possible with a sharp knife (see note above)
• 1 small Asian cucumber, thinly sliced
• 2 scallions, thinly sliced
• Kosher salt

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