Instructions:
Dressing - In a small bowl whisk together the olive oil, 2tbsp cheese, vinegar, mustard, anchovy paste, garlic, salt, pepper and Worcestershire sauce, then finally whisk in the mayo until smooth.
Remove 4 largest lettuce leaves and trim about 3 inches from the bottom, set aside for wrappers. Add the bottoms to the remaining leaves and shred to make 3 cups.
In a bowl, combine shredded lettuce, croutons, bacon, remaining parmesan cheese. Add the dressing and toss to coat.
Serve with reserved lettuce leaf wrappers to roll up each serving.
