Toast the croutons and hard-boil the eggs ahead of time so you can whip this up in a flash.
1 head Chioggia radicchio, quartered through the core, sliced thinly crosswise
2 hard-boiled eggs, peeled, chopped
2 tablespoons chopped Italian parsley
Sea salt and freshly ground black pepper
1 large shallot, finely diced
1 tablespoon red wine vinegar
1-1/2 teaspoons Dijon mustard
3 tablespoons walnut oil
Combine the shallot, vinegar, and salt in a small bowl and let stand for 10 minutes while preparing the other ingredients.
To make croutons, cut a few slices of baguette into small cubes. Toast them in a sauté pan with a little olive oil and a sprinkling of salt, tossing frequently, until crisp and browned.
Finish the vinaigrette by whisking in the mustard and walnut oil until thick and emulsified. If the flavor is too sharp for your taste, whisk in a little more oil. Toss the radicchio, parsley, and vinaigrette together and arrange the salad on two plates. Top with the egg, walnuts, and croutons. Sprinkle with salt and pepper.
Source: Adapted from Deborah Madison's Vegetable Literacy