Ingredients
• 16 vine-ripened cherry truss tomatoes
• 1/2 cup (125ml) extra virgin olive oil, plus extra to drizzle
• 8 slices pancetta (from a flat piece) (see note)
• 2 anchovy fillets
• 2 tsp Dijon mustard
• 2 tbs red wine vinegar
• 5 eggs
• 250g thin green beans, trimmed
• 2 baby cos lettuce, outer leaves removed, leaves separated
• Chopped flat-leaf parsley, to garnish
Method
1. Preheat oven to 180°C. Place tomatoes on a baking tray and drizzle with olive oil. Place pancetta on a separate lined tray. Roast for 5 minutes or until tomatoes start to split and pancetta is crispy. Cool tomatoes for 5 minutes, then halve.
2. 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.
3. 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.
4. Divide lettuce, beans and tomato among 4 bowls. Halve eggs, then divide among bowls. Top with the pancetta, drizzle with dressing, scatter with parsley, then serve.
