Well, more accurately, a lower-fat version of Caesar dressing made without oil and egg yolks. This recipe is from the Moosewood Restaurant Low-Fat Favorites Book.

Chris says:

Wow, for a low-fat Caesar this is pretty good.

Lisa says:

I’ve never made salad dressing before; I like it!

Chris says:

The leftover will be really good to dip veggies in!

Dressing
——–
2 hard-boiled eggs, whites only
1 tsp Dijon mustard
1 garlic clove, minced
1/4 cup nonfat/lowfat cottage cheese
1/4 cup nonfat/regular buttermilk
3 tbsp fresh lemon juice
2 kalamata olives, minced
2 tsp Pickapeppa sauce
salt and pepper to taste

Croutons
——–
4 slices bread, 1/2 inch thick
1 large garlic clove

Salad
—–
Romaine, chopped
freshly shredded Romano cheese

Combine all the dressing ingredients, except the salt and pepper, in a blender 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 side against both sides of the toast. Cut into 1/2 inch cubes, and lightly toast again on an unoiled tray at 350 degrees.
Rinse the lettuce and combine with the croutons. Toss with about 1/4 cup fo the dressing to lightly coat. Sprinkle with the cheese and serve.