Cold Steak Salad With Cucumber And Ponzu-Mustard Vinaigrette Recipe
- 1/4 cup (60ml)
- 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)
- 1/2 pound (225g) leftover steak, sliced as thinly as possible with a sharp knife (see note)
- 1 small Asian cucumber, thinly sliced
- 2 scallions, thinly sliced
- Kosher salt
- Combine ponzu, shallot, mustard, oil, and wasabi (if using) in a bowl and whisk thoroughly.
- Arrange steak slices evenly over a serving platter. Lay cucumber slices on top. Spoon dressing over the dish (you may not need all of it) and sprinkle with scallions. Season with a little salt. Serve immediately. Leftover dressing can be stored in the refrigerator for up to 1 week.
ponzu, shallot, grain mustard, extravirgin olive oil, wasabi, leftover steak, asian cucumber, scallions, kosher salt
Taken from www.seriouseats.com/recipes/2016/06/cold-steak-salad-cucumber-ponzu-mustard-vinaigrette-recipe.html (may not work)