Dandelion greens are a good substitute for puntarelle, which is widely available in Italy but extremely difficult to find in the United States.
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Meanwhile, trim the stems from the dandelion leaves and cut the leaves into bite-size pieces. Wash in cold water and spin dry.
In a heavy-duty 10-inch skillet, heat 1/2 cup of the oil over medium heat until shimmering hot. Add the bread and stir with a slotted spoon until the croutons are golden-brown and cooked through, about 2 minutes. Transfer the croutons to a plate lined with paper towels and set aside.
Add the pancetta to the pan and cook, stirring constantly, until crisp, about 2 minutes. If it sticks together while cooking, try to separate it with the spoon. Transfer the pancetta to the paper-towel-lined plate.
Smash the garlic to a paste with the side of a chef’s knife and transfer to a large salad bowl. With the back of a wooden spoon, mash the anchovy fillet with the garlic until thoroughly combined. Stir in the lemon juice. Slowly drizzle in the remaining 2 Tbs. olive oil, stirring constantly with the wooden spoon. Add the dandelion leaves to the bowl and toss well. Add the croutons and pancetta and toss again. Season to taste with salt and pepper. Cut the eggs into wedges—either quarters or sixths—and arrange them on the salad. Serve.
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