Cut off the base of the lettuce and pull apart all of the leaves. Wash thoroughly and allow them to dry.
While your lettuce leaves are drying, combine minced garlic, anchovy paste, lemon juice, mustard, and Worcestershire sauce in to a medium bowl.
Add mayo and oil, whisk until smooth. Add cheese, pepper, and salt. Set aside.
Cut lettuce in bite size pieces and combine with parmesan cheese and croutons. Pour enough dressing over the salad mixture to evenly coat and toss.
Serve immediately. Left over dressing can be stored in the fridge for up to one week.