For the Parmesan baskets, line a baking tray with baking paper and draw four circles (approx. 14 cm Ø). Finely grate the Parmesan. Sprinkle the circles with it, press down a little and bake one after the other in the preheated oven at 175 °C for about 7 minutes until the Parmesan has melted.
Remove the Parmesan circles and allow to cool briefly. Cut out the baking paper and place the Parmesan circles upside down on an inverted tray or glass.
Boil the potatoes, peel and slice them. Toast the pine nuts and let cool. Mix the yogurt and mayonnaise. Peel and chop the garlic and stir it in.
Season with Worcester sauce, salt and pepper. Clean and wash lettuces. Wash and quarter tomatoes. Arrange salad ingredients with potato slices in Parmesan baskets.
Drizzle some yogurt-mayonnaise sauce on top, sprinkle pine nuts on top and serve the Parmesan baskets immediately. Mix remaining salad with sauce and serve separately.