Brush 1 Tablespoons of olive oil on each side of the crusty bread (total of 4 Tablespoons) and then sprinkle on 1 minced clove of garlic.
Toast the bread in a frying pan set over medium heat, about 2-3 minutes per side.
Remove from frying pan and add in the bacon, heat until fully cooked.
Meanwhile, combine 6 Tablespoons of the olive oil, the mayonnaise, 2 minced garlic cloves, anchovies, lemon juice, mustard, Worcestershire, and half of the Parmesan. Taste and season with salt and pepper before adjusting the other ingredients.
Let the dressing flavors meddle as you tear and wash the lettuce, and cut up the cherry tomatoes.
Place all salad components except the dressing in a large bowl and toss.
Add as much dressing to cover the salad, or drizzle on top of the portioned out salad.
Save the remainder of the dressing for future salads.