Rinse the lettuce, tear into smaller pieces, spin dry in a salad spinner (if you have one).
Split the broccoli into florets, peel the broccoli stem an cut into slices (don‘t throw the stem away!). Steam or boil the broccoli for about 8-10 minutes. If you don‘t have a steam cooker, boil water in a large pot, place a strainer or splash guard on top (it shouldn‘t touch the water surface), put the broccoli in the strainer and cover with a second pot. (If you‘re using this method, you can cook the eggs in boiling water in the bottom pot.)
Place the eggs in boiling water, cook for 6-7 minutes, since the moment it starts boiling.
Transfer the egg to very cold / ice water, peel them and cut in half.
Toast flaked almonds on a dry pan until golden, transfer them immediately on a plate (so that they do not burn).
Pour all the dressing ingredients into a small jar, season with salt and pepper, cover the lid and shake vigorously, the dressing should be thick and creamy.
Spread the lettuce on the plates, then top with broccoli florets, egg halves, and corn. Season with salt and pepper, pour over the dressing, sprinkle with almond flakes and garden cress.