- 2 tbsp red wine vinegar *
- 2 baby cos lettuces, leaves separated *
- 1/2 cup flat-leaf parsley leaves *
Place pancetta and olive oil in a frying pan on a low heat and cook until crispy. In a blender, blend the anchovy, mustard, vinegar and 1 egg until just combined. With the motor running, slowly add oil through feed tube until you have a thick dressing. Set aside. Place the remaining eggs in a pan of cold water. Bring to the boil, then cook for 3 minutes until soft-boiled. Remove from heat, drain and refresh under cold water. Carefully peel eggs and set aside. Blanch beans in boiling salted water for 2 minutes until just tender. Drain and refresh in cold water. Toss lettuce and beans together in a large bowl. Split the eggs in half with your fingers then add to the salad. Top with the pancetta, drizzle with dressing and serve.