Wash and peel the English cucumber, then slice it thinly into rounds or half-moons.

Pat the cucumber slices dry with a kitchen towel to remove excess moisture.

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

Stir in the minced garlic and grated Parmesan cheese, seasoning with black pepper and salt.

Continue whisking until you achieve a smooth consistency, adding water if necessary.

In a large bowl, toss the sliced cucumbers with the creamy dressing until fully coated.

Gently fold in the croutons just before serving.

Transfer to a serving dish and sprinkle with extra grated Parmesan.