The biggest element missing from any gluten free Caesar salad is croutons. I took two slices of gluten free sandwich bread and cubed them. We use Whole Foods white sandwich bread. I lightly coated the cubes with olive oil, salt, pepper, sage, and thyme. I would have used garlic also but I forgot. I toasted them on a baking sheet in a 300 degree F oven for about 10 minutes. I turned them over and baked for about 5-10 minutes more until they were very crunchy.
From The Perfect Pantry
1/4 cup mayonnaise
1/2 tsp anchovy paste (mmm mmm good)
1 tsp Worcestershire sauce (Lea and Perrins is GF)
2 tsp lemon juice (fresh squeezed)
3 Tbs grated Parmigiano-Reggiano cheese
Pinch of pepper
Mix together in a small bowl and refrigerate at least 20 minutes before using. I sampled the dressing before mixing into the salad. The dressing had an intense flavor that I wasn't too sure about. Once it mixed in with the lettuce and other salad ingredients it was perfect. Who eats big spoonfuls of dressing anyway?