date:Jan 10, 2014
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 180C. Place tomatoes on a baking tray and drizzle with olive oil. Place pancetta on a separate lined tray. Roa