Parmesan Cabbage Salad with Buttery Croutons

Name: Parmesan Cabbage Salad with Buttery Croutons
Ingredients: 1/4 head savoy cabbage, tough outer leaves removed; 1/4 head red cabbage, tough outer leaves removed; 2 large eggs, hard-boiled, place uncooked eggs in boiling water, simmer 7½ minutes, cool in ice bath; 16 cornichons, or substitute 3/4 cup chopped pickles of your choice; 1/4 cup almonds, toasted, toast in oven at 350 degrees F for 10-15 minutes; kosher salt; Freshly ground black pepper; 1 shallot; 1/4 cup champagne vinegar; 1/2 cup grated Parmesan, preferably freshly grated; 1/2 cup extra-virgin olive oil; 1/4 cup heavy cream; 3 tablespoons unsalted butter, melted; 8 slices good white bread, crusts removed, diced, for croutons: toss diced bread with butter; toast in oven at 350 degrees F for 10-15 minutes