Egg Salad with Wholewheat Croutons and Salsa Verde

This spring salad is really a WINNER. So simple and quick to prepare with easy to obtain ingredients and so delicious. I use salsa verde for the salad as I have some ready in the fridge, but a herb vinaigrette, or honey and mustard dressing would be great as well.

Salsa Verde	Salad
3 tbsp Olive oil 2 tbsp Parsley , roughly chopped 2 tbsp Basil, roughly chopped 1 tbsp Capers, drained and rinsed 1 clove Garlic, minced 1 tsp Dijon mustard 2 Anchovies 1 Lemon, zested and juiced Salt and black pepper to taste	2 Eggs, hard-boiled 1 handful Baby greens 6 Cherry radishes, each cut into 6 wedges 1 tbsp Finely chopped parsley 1-2 tbsp Olive oil Some wholewheat bread, cut into inch dices

1. Put olive oil, the herbs, capers, garlic, mustard, anchovies, lemon zest, and the lemon juice in a food processor. Blend until well mixed. Season with salt and pepper. Chill until ready for use.
2. Place the eggs in a small pan, cover with cold water and bring to the boil. Simmer uncovered for 5-8 minutes, depending on the desired doneness. Drain, rinse in cold water until cold enough to handle.
3. Heat the olive oil in a skillet. Add in diced bread and toast until they are lightly browned and crunchy.
4. Divide the baby greens and cherry radish wedges into two serving plates. Peel eggs. Coat each with chopped parsley and slice into half. Arrange them on the serving plates. Spoon some prepared salsa verde over and scatter the croutons over. Drizzle with a bit of balsamic cream if desired.

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