Wash the lettuce hearts and cut into quarters, including the stalk, so that the lettuce does not fall apart when frying. Heat a little olive oil in a pan and fry the lettuce quarters until they are golden brown on all sides. The pan should be extremely hot so that the lettuce gets roasted flavors and remains crispy on the inside. After frying, season lightly with salt and pepper.

Cut the white bread into 1 cm cubes and fry them in a pan over a medium heat with a little more olive oil until they are golden.

For the dressing, mix the mayonnaise, juice and zest of half a lemon, yogurt and grated Parmesan. Season to taste with salt and pepper.

Place the lukewarm lettuce hearts on the plates and top with the savoy cabbage kimchi. Spoon small dollops of the dressing over the top and garnish with croutons and Parmesan shavings.