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Bacon and egg salad of green beans, soft-boiled egg and pancetta
Bacon and egg salad of green beans, soft-boiled egg and pancetta
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Elevate any dish with the irresistible smoky and salty flavors of bacon, a versatile ingredient beyond breakfast.
Ingredients:
  • 16 vine-ripened cherry truss tomatoes
  • 125ml olive oil
  • 8 slices pancetta (from a flat piece)
  • 2 anchovy fillets
  • 11.80 gm Dijon mustard
  • 40.00 ml 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
Instructions:
  • Preheat your oven to 180°C. Spread tomatoes on a baking tray and generously drizzle with olive oil. Lay pancetta on a separate lined tray. Roast for 5 minutes until tomatoes begin to split and pancetta turns crispy. Allow tomatoes to cool for 5 minutes, then carefully halve them.
  • Combine anchovy, mustard, vinegar, and 1 egg in a blender and blend until smooth. Gradually drizzle in the oil with the blender running until a thick dressing forms. Set aside.
  • Submerge the remaining eggs in a pan of cold water, then bring it to a boil. Cook for 3 minutes until soft-boiled. Remove from heat, drain, and refresh under cold water. Peel the eggs carefully and set aside. Quickly blanch the beans in boiling salted water for 2 minutes until tender. Drain and refresh.
  • In each of the 4 bowls, arrange lettuce, beans, and tomato. Cut the eggs in half and distribute them evenly among the bowls. Sprinkle with pancetta, drizzle the dressing, garnish with parsley, and serve.

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