• Serves 4 *

• 1/2 cup olive oil *

• 8 slices pancetta *

• 2 anchovy fillets *

• 2 tsp Djion mustard *

• 2 tbsp red wine vinegar *

• 5 eggs *

• 200ml olive oil *

• 250g beans, trimmed *

• 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.