Warm a frying pan over high heat. Add olive oil, rosemary and a bit of salt and pepper. Heat the spices, add the bread dices as soon as you smell the rosemary. Flip regularly until crispy, then set aside to cool down.
In a glass jar or bowl, make the dressing by adding yogurt, honey, lemon juice, mustard, Worcestershire sauce, and salt and pepper. Mix with a fork or shake with a lid.
Clean and cut the lettuce into thin strips.
Add the lettuce to a large mixing bowl, pour in the dressing and mix.
SERVING. Place the lettuce on a plate and top with croutons and parmesan flakes.
Notes
To elevate this recipe for a nutritious lunch, follow the original steps but also grill or fry some plant-based chicken. Serve with two boiled eggs, cut into quarters, placed on top for added protein.