Hard-cook 4 eggs; cool completely and peel; chop and set aside.
Preheat oven to 350 degrees F.
Toss bread cubes with olive oil and salt; spread in a single layer on baking sheet.
Bake for 5-10 minutes or until bread is crispy and hot.
While bread is toasting, saute leeks in a large skillet over medium heat until leeks are soft; remove from pan and set aside.
In the same pan, add broccoli and cover; let broccoli cook for 5 minutes, stirring occaisonally; remove from pan and add to leeks.
Toss bread, leeks, broccoli, green onions, basil, parsley, and eggs together.
In a small bowl, whisk together garlic, dijon mustard, vinegar, lemon juice, lemon zest and olive oil; mix well.
To cut down on prep time, use Eggland’s Best Hard-Cooked and Peeled Eggs.