1. Separate the leaves. Wipe over with damp paper then arrange on tray or serving platter. Cover damp paper towel and refrigerate until ready to serve.

2. Preheat oven 200°C fan forced. Tear the bread into small pieces, put onto a tray. Combine the oil, thyme and garlic and spoon over the bread. Season and turn to coat. Bake 10-12 minutes until light golden. Set aside to cool.

3. To make the dressing, place the anchovy, Worcestershire sauce and lemon juice in a small food processor. Process until combined. Add the mayonnaise and pulse until combined. Add luke-warm water to adjust the consistency if needed. Season with pepper.

4. Top each lettuce leaf with a heaped tablespoon of toasted croutons. Top with parmesan. Drizzle with dressing, season and serve.