Step 1

Preheat the oven to 180C. Line an baking tray with baking paper.

Step 2

Cut the ficelle into 8 x 1cm slices on the diagonal (so you get long thin slices). Lightly brush the bread slices on one side with olive oil, arrange them on the prepared tray and bake for 20 minutes or until crisp and golden. Remove from the tray and set aside to cool.

Step 3

Place pancetta on the baking tray. Bake for 10-15 minutes, until crisp. When cool enough to handle, break into shards.

Step 4

Meanwhile, place eggs in a small pan of cold water. Bring to the boil and cook for 2 minutes. Remove eggs and place under cold water, then peel and halve.

Step 5

For the dressing, whisk creme fraiche, garlic, anchovy, mustard, sugar, lemon juice and parmesan in a bowl until smooth, then season to taste with sea salt and freshly ground black pepper. Gradually whisk in the olive oil until you have a runny sauce.

Step 6

Toss lettuce leaves in half the dressing and arrange upright in four glasses or on serving plates. Tuck in or top with the pancetta, croutons and quail eggs, and drizzle with the remaining dressing. Scatter with grated parmesan and serve.