Cesare Casella's Pontormo Salad with Pancetta and Egg

Ingredients

• 1 tablespoon olive oil
  
• 2 1/2 ounces diced pancetta
  
• 1 1/2 tablespoons chopped parsley
  
• 1 1/2 tablespoons chopped fresh marjoram
  
• 1 1/2 tablespoons chopped fresh thyme
  
• 2 eggs
  
• 1 ounce mesclun or other delicate lettuce, cut into 3/4-inch strips
  
• 1 tablespoon red wine vinegar
  
• 1 tablespoon balsamic vinegar
  
• Salt and black pepper, to taste
  

Directions

1. In a small skillet over medium-high heat, combine the oil, pancetta, and herbs. Cook to render some of the fat from the pancetta, but do not brown. Crack the eggs into a bowl, but do not whisk. Pour the eggs into the pan and cook, stirring over medium-low heat with a rubber spatula, until the eggs are lightly scrambled and still very soft. Season with salt and pepper.
2. Remove the pan from heat to keep the eggs from overcooking. In a bowl, toss the lettuce with a drizzle of both vinegars. Add the eggs and toss. Season with salt and pepper, and serve immediately.