Panzanella with Tomatoes and Crispy Prosciutto

Ingredients

• 4 servings pepper black freshly ground to taste
• 0.5  cucumber cut into 1-inch pieces
• 4 large eggs 
• 1  garlic clove minced
• 4 servings kosher salt to taste
• 3 tablespoons juice of lemon fresh
• 8 ounces artisan grain bread whole
• 0.3 cup olive oil 
• 0.3  to red thinly sliced
• 2 ounces parmesan cheese shaved
• 4 ounces pancetta 
• 1  romaine lettuce heart sliced
• 3 small tomatoes cut into 1-inch pieces

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• baking paper
• oven
• whisk
• aluminum foil

Directions

1. Preheat oven to 35
2. Place eggs in a medium saucepan, and cover with cold water.
3. Heat saucepan over medium heat until water just begins to boil.
4. Remove pan from heat, cover, and set aside 12 minutes. Run eggs under cold water until cool enough to handle. Peel eggs, and coarsely chop; set aside.
5. Meanwhile, arrange prosciutto slices in a single layer on an aluminum foil- or parchment paper-lined baking sheet. Arrange bread chunks on a second baking sheet.
6. Bake prosciutto 10 to 15 minutes or until crispy; bake bread about 8 minutes or until lightly toasted. When cool enough to handle, break prosciutto into large pieces. Set aside.
7. Whisk together olive oil, lemon juice, and garlic in a small bowl. Season dressing with kosher salt and black pepper to taste.
8. Toss bread, reserved eggs, lettuce, and next 3 ingredients in a large bowl.
9. Add dressing, tossing to coat. Top with Parmesan and reserved prosciutto.