Source: dLife

A smooth, egg flavor without the traditional surplus of egg yolks and oil make this caesar salad unique and delicious.

Servings

2 Eggs, hard boiled, medium , whites only
1 tsp dijon mustard
1 medium garlic cloves , pressed or minced
0.25 cup low fat cottage cheese
0.25 cup low fat buttermilk
3 tbsp fresh lemon juice
2 pitted calamata olives , minced
2 tsp Worcestershire sauce (or pickapeppa or soy sauce)
1 pinch salt and pepper , to taste
4 piece Bread, sourdough, small slice , each 1/2 inch thick
1 large garlic cloves
1 lb romaine lettuce
0.33 cup grated romano cheese

1 In a blender, combine the egg whites, mustard, garlic, cottage cheese, buttermilk, lemon juice, olives, and worcester sauce and puree until smooth. Add salt and pepper to taste. Cover and refrigerate.
2 Toast the bread slices. Peel the garlic clove, slice it in half, and rub the cut surfaces on both sides of the toast. Cut into 1/2-inch cubes, and lightly toast again on an unoiled tray at 350 degrees F.
3 Rinse and dry the lettuce. Tear it into 2-inch pieces and combine it with the croutons in a serving bowl. Gently toss with about 1/4 cup of dressing to lightly coat the lettuce and croutons. Sprinkle with the grated cheese and serve immediately.