In bowl, stir together mayonnaise, parmesan, lemon juice, lemon zest, garlic, anchovy, Dijon and black pepper.
If serving immediately: dip each lettuce quarter half way into dressing and press into crumbs to coat. Serve on platter.
If serving over longer period of time: Arrange lettuce quarters on platter and fill two bowls with dressing and crouton crumbs. Invite guests to "double dip" or create a small instruction sign.
