Chicken Caesar Salad

INGREDIENTS
Garlic Croutons
2large cloves garlic , minced fine or pressed through garlic press
1/4teaspoon table salt
3tablespoons extra-virgin olive oil
3cups 3/4-inch bread cubes from 1 baguette or country loaf

Broiled Chicken Breasts
4boneless, skinless chicken breast halves (about 6 ounces each), trimmed of excess fat
Salt and ground black pepper

Caesar Dressing
2large eggs
2tablespoons lemon juice , plus 2 more teaspoons from one lemon
1teaspoon Worcestershire sauce
1/4teaspoon table salt
1/8teaspoon ground black pepper
1medium clove garlic , minced fine or pressed through garlic press (about 1 teaspoon)
4anchovy fillets (flat), minced (about 1 1/2 teaspoons)
1/3cup extra-virgin olive oil

Salad
2medium 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)
1/3cup grated Parmesan cheese

INSTRUCTIONS
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. (Can be covered and stored at room temperature up to 24 hours.)

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 (should be about 6 inches away from heating element) 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. (Dressing can be refrigerated in airtight container up to 1 day; shake before using.)

5. To finish the salad: In large bowl, toss lettuce, Parmesan, and about two-thirds of dressing to coat; divide evenly among individual plates. Remove tenderloins from chicken breasts; place in bowl used to dress lettuce, along with remaining dressing. Cut chicken breasts crosswise into 1/2-inch slices, add to bowl, and toss to coat. Divide dressed chicken evenly among plates, arranging slices on lettuce. Sprinkle each plate with a portion of croutons and serve immediately.