Ingredients

Garlic Croutons

2 large cloves garlic , minced fine or pressed through garlic press

1/4 teaspoon table salt

3 tablespoons extra-virgin olive oil

3 cups 3/4-inch bread cubes from 1 baguette or country loaf

Broiled Chicken Breasts

6 tablespoons kosher salt or 3 tablespoons table salt

3 tablespoons granulated sugar

4 boneless, skinless chicken breast halves (about 6 ounces each), trimmed of excess fat

Ground black pepper

Caesar Dressing

2 large eggs

2 tablespoons lemon juice , plus 2 more teaspoons from one lemon

1 teaspoon Worcestershire sauce

1/4 teaspoon table salt

1/8 teaspoon ground black pepper

1 medium clove garlic , minced fine or pressed through garlic press (about 1 teaspoon)

4 anchovy fillets (flat), minced (about 1 1/2 teaspoons)

1/3 cup extra-virgin olive oil

Salad

2 medium heads romaine lettuce (large outer leaves removed) or 2 large romaine hearts; washed, dried, and torn into 1 1/2-inch pices (about 10 cups lightly packed)

1/3 cup grated Parmesan cheese

Preparation

  1. For the croutons: Adjust oven rack to middle position and heat oven to 350 degrees. Mix garlic, salt, and oil in small bowl; let stand 20 minutes to infuse flavors, then pour through fine-mesh strainer into medium bowl. Add bread cubes and toss to coat. Spread bread cubes in even layer on rimmed baking sheet; bake, stirring occasionally, until golden, 12 to 15 minutes. Cool croutons on baking sheet to room temperature.
  2. For the chicken: Dissolve salt and sugar in 1 1/2 quarts cold water in gallon-sized zipper-lock bag or plastic container. Add chicken and seal bag, pressing out as much air as possible; refrigerate 30 minutes until fully seasoned. Remove chicken from brine, dry thoroughly with paper towels, and season with pepper.
  3. Meanwhile, adjust oven rack to upper-middle position and heat broiler. Spray broiler pan top lightly with nonstick cooking spray and position over pan bottom. Place chicken on pan; broil until spotty brown and firm to the touch, about 8 minutes, turning chicken halfway through cooking. Transfer chicken to plate and set aside.
  4. For the dressing: Bring 2 inches water to boil in small saucepan over high heat. Lower eggs into water and cook 45 seconds; remove with slotted spoon. When cool enough to handle, crack eggs open; reserve yolks in small bowl and discard whites, (see illustrations below). Add lemon juice, Worcestershire, salt, pepper, garlic, and anchovies to yolks; whisk until smooth. Whisking constantly, add oil in slow, steady stream. Adjust seasonings with salt and pepper.
  5. To finish the salad: Toss ingredients together