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Cold Steak Salad with Cucumber and Ponzu-Mustard Vinaigrette
Ingredients
  • subheading: For the Dressing:
  • ¼ cup (60ml)  homemade or store-bought ponzu
  • 1 tablespoon finely minced shallot (about ½ ounce; 15 g)
  • 1 tablespoon (15ml) whole grain mustard
  • ¼ cup (60ml) extra-virgin olive oil
  • Small dab prepared wasabi (optional)
  • subheading: To Serve:
  • ½ pound ( 225 g) 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
Steps
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