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.
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.
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.