Caesar Salad

To measure whole romaine leaves, lightly pack them in a 2-quart Pyrex measuring cup or a 2-quart (8-cup) bowl. After dumping the 8 cups in the salad bowl, fill the cup or bowl halfway again, equaling the 10 generous cups you need for this salad. If you make it in the same bowl each time, just remember what 10 cups looks like and you won't have to measure.

Cut off bottom 11/2 to 2 inches of core from bottom of each romaine heart. Separate heart into individual leaves. Put leaves in a large bowl.

Whisk lemon juice, mayonnaise, Worcestershire and reserved garlic in a small bowl.

Drizzle lettuce with oil, sprinkle with salt and pepper, and toss lightly, carefully, and thoroughly so that lettuce is evenly coated. (Clean hands work well.)

Drizzle lemon mixture over lettuce; toss again.

Sprinkle 1/4 cup Parmesan over greens; toss again.

Sprinkle croutons over salad, toss, and serve, sprinkling each portion with a little more Parmesan cheese.