Simmer the bananas; beat roots, new potatoes, and fresh peas in separate saucepans. Crisp-fry the pieces of meat.
Mix all the ingredients for the dressing except oil. Add the oil a little at a time, while whisking to emulsify.
Bring the water to boil. Add the salt and vinegar essence. Break the eggs carefully into the water and simmer until they float to the surface. Lift out the eggs; chill them in ice water and drain on tissue paper.
Arrange the salad on the plate. Garnish with the beetroots. Spoon over the saffron dressing.