Start by peeling the large English cucumber and slice it thinly, about 1/8 inch thick. Pat the slices dry with a paper towel to remove excess moisture.

Lightly sprinkle salt over the slices and let them sit for 15-20 minutes before rinsing and drying again.

In a medium bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, and Worcestershire sauce until smooth.

Stir in the minced garlic and grated Parmesan cheese into the dressing, mixing well. Season with salt and black pepper to taste.

Toss the cucumber slices in the creamy dressing until evenly coated.

Just before serving, gently fold in the croutons to keep them crisp or serve on the side.

Transfer to a serving dish, garnishing with extra Parmesan if desired. Serve immediately.