Cut the avocados in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and place the avocado flesh into a food processor bowl.

Add the olive oil, parmesan cheese, red wine vinegar, lemon juice, garlic cloves, Worcestershire, salt and pepper. Pulse for 1 to 2 minutes until smooth and creamy. Adjust the salt and pepper if needed.

When ready to serve, tear the lettuce into small pieces or serve whole if it's a knife and fork salad, and top with a few spoonfuls of the dressing. Toss to combine and add more dressing if needed. Add the garlic croutons and serve.