Preheat oven to 400 degrees F.

Place the English muffin cubes onto a baking sheet and drizzle with 2 tablespoons olive oil and season with salt and pepper. Give them a toss to evenly combine and shake onto an even layer. Bake until golden brown and crisp, about 15 minutes. Make sure to give them a toss about halfway through baking.

Set a large skillet over medium heat with the remaining tablespoon olive oil. Once hot, add the Canadian bacon and stir, cooking until browned, about 4 to 6 minutes. Set aside and allow to cool.

Bring a medium pot of water to a boil and then carefully lower in the eggs. Cook for exactly 7 minutes and then using a slotted spoon, remove the eggs from the boiling water and then immediately place in an ice bath. Once cooled, carefully peel the eggs and set aside until ready to assemble the salad.

To make the dressing, whisk the egg yolk and lemon juice in a large bowl until combined. Slowly drizzle in the melted butter and olive oil, while whisking constantly until thick and smooth. Stir in the dill and season with salt pepper and a pinch of paprika.

To assemble the salad, place the greens in a very large bowl. Add about half of the dressing and toss until the greens are evenly dressed. Transfer onto a large serving platter. Then arrange the croutons, bacon, shallot, and radishes on top. Slice the eggs in half and arrange on top of the salad as well. Drizzle the top with the as much of the remaining dressing as desired. Garnish with chives, dill and paprika. Enjoy!