Yield: 2 Servings

Ingredients:

Roasted shallot vinaigrette:

2 shallots

¾ cup canola or safflower oil

1/8 cup of white wine vinegar

1/8 cup lemon juice, freshly squeezed

Salt and pepper

Salad:

6 – 8 slices of bread (3 – 4 pieces per person)

2 Roma tomatoes, diced (or 12 cherry tomatoes, halved)

½ bulb fennel, shaved on a mandolin or thinly sliced by hand

1 cup fresh basil leaves, kept whole

Steak:

12 – 16 ounces skirt steak (6 – 8 ounces per person) Salt and pepper

Method:
For vinaigrette:
Preheat oven to 350°F. Peel shallots and roast in canola oil until golden (30 minutes to 1 hour depending on size) and set aside to cool. When cool, puree in blender and add remaining ingredients. Store in jar with tight fitting lid. Vinaigrette will keep refrigerated for 1 week.

For salad:
Preheat grill. Oil both sides of bread slices. Grill each side, cut into large dice and toss in large bowl. Add Roma tomatoes or cherry tomatoes and fennel to bowl. Pick basil leaves and add whole to salad. Toss all together with shallot vinaigrette. Season to taste. Divide salad between plates.

For steak:
Remove as much fat off steak as desired and season with salt and pepper to taste. Cook steak to desired temperature. Let rest for 3 – 4 minutes. Slice steak and place around salad.

Wine pairing:
A Southern Italian red wine such as the Abbazia Sante Anastasia Nero d’Avala 2002

Packing tips:
Place vinaigrette in a clean, tightly sealed container such as a bottle or jar. Assemble the salad ahead of time and place in a sealed plastic container. Grill steak the night before your picnic. Instead of slicing it right away, keep the steak whole and wrap it in aluminum foil. Slice it once you reach your picnic destination. Just before serving, toss salad with vinaigrette and serve with sliced steak.