Ingredeints

Cherry Tomatoes, quartered
Romaine Lettuce
Garlic Herb Croutons, recipe follows
Chicken, brined and baked

Dressing

Garlic, minced with salt to a paste
Anchovy Paste
Meyer Lemon, juice and zest (Regular lemon is fine, Meyer lemons are in season and I love to use them)
Dijon
Worcestershire Sauce
Parmesan Cheese, micro plane / zested
Mayo
EVOO
SnP

Croutons
Cut bread into 1/2″ cubes. Dry in 250 F oven. Meanwhile put butter, minced garlic, garlic powder, dried thyme (you can use an Italian seasoning here too), SnP, into a pot and melt butter. Toss melted butter with bread crumbs in a bowl. Heat oven to 325 F and bake until barley golden.

Dressing
The following is what I find to be the secret to a good flavorful caesar dressing. I start by making a garlic paste by mincing it with salt and smashing and smearing the garlic with the blade. Add it to a bowl along with the dijon, anchovy paste, parm, worcestershire, SnP and lemon zest. Make this into one homogeneous paste. Then add the lemon juice and let sit to let the flavors merry. Once you are ready to serve the salad, whisk in the Evoo and Mayo. You can also substitute the mayo for creme fraiche or egg yolk.

Brining
Use equal parts Sugar and Salt, disolve in hot water, cool with ice cubes. Add enough water to to dilute to desired saltiness. Add chicken to brine. When ready to cook, rinse of brine and bake in a 400F oven until done.