In a medium bowl, combine the bread, olive oil and salt and mix until everything is well coated.
In a non-stick skillet, brown the croutons over medium-high heat, turning periodically with a spatula to prevent burning. Cook for around 5 to 10 minutes (cooking time may vary depending on the stove) or until lightly browned. Transfer to a plate.
In the same skillet, cook the prosciutto over medium-high heat for about 5 to 10 minutes or until crisp. Set aside.
In another medium bowl, mix the mayonnaise, yogurt, garlic, Worcestershire sauce, lemon juice and Dijon mustard with a whisk. Season to taste.
Assemble the salad by mixing in a large bowl: the croutons, prosciutto, salad dressing and Boston lettuce. Grate over the Parmesan cheese and serve in bowls.
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