Rinse lettuce and arugula, spin dry and tear into small pieces.
Cut toast into small cubes. Heat 2 tablespoons olive oil in a pan and fry toast cubes until golden brown. Peel garlic and squeeze through a garlic press into the pan. Fry briefly, remove from heat and let cool.
Mix vinegar in a bowl with sugar and remaining olive oil and season with salt and pepper. Mix lettuce and arugula in a large bowl, drizzle with vinaigrette and mix. Sprinkle with croutons. Serve garnished with freshly grated Parmeson.