Kale Caesar Salad with White Anchovies
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We absolutely love this salad. I just want to go ahead and say that. A classic Caesar Salad is such a great go to isn’t it? I was about to write something crazy like “you can never get a bad Caesar Salad”, but then I remembered those atrocious Caesar Salads that they sell at the airports! So ok, a good Caesar Salad is just great! Especially this one, our Kale Caesar Salad with beautiful White Anchovies

This version of a Caesar Salad does not require any eggs, as the creamy texture is created using Japanese Kewpie Mayonnaise. Also, to those who are a little on the fence on Anchovies, or straight up don’t like them then I have to tell you unfortunately you probably won’t like this recipe. We love Anchovies! Red or White, they’re both amazing. Anchovies really are mandatory for a great Caesar Salad as they add such a beautiful salty depth of flavor

Finally, we’re using Kale for this recipe as it pairs exceptionally well with the Mayonnaise and the sharpness of Parmesan Cheese. You could mix up the recipe and replace the Kale with Romaine Lettuce if you’re not a big Kale fan. We are, hence why it’s in the recipe!

Egg Free Kale Caesar Salad side view
A simple and delicious Kale Caesar Salad you can whip up easily on a week night

Don’t sleep on Anchovies, they’re literally swimming seasoning!

Ok so we know they’re not currently swimming when you’re putting them in the salad! The point is Anchovies are so often treated like a polarizing ingredient that you either must love or hate. But in reality, they should be looked at much more like a seasoning, than a standalone ingredient

I don’t think I’ve ever met anyone who says they don’t like Salt for example. However, put too much Salt into a dish and most people will be deterred. Put the right amount of Salt in a dish and all the flavors will be amplified to their maximum potential. Think of Anchovies in this exact same way

Anchovies are naturally salty, because of the curing process that Anchovies go through as soon as they are caught. This, in addition to them being caught straight out of the ocean means they are quite salty once they make it to your refrigerator or pantry. Anchovies, like Salt, add seasoning to a dish that enhances and elevates the dish. Too many Anchovies, it will be overpowered. Too few Anchovies, it will taste bland

So, we urge you to try a couple of Anchovies in your cooking and notice what it does to the overall flavor of the dish. Over time we think you’ll start to love them as much as we do!

Kale Caesar Salad top down
Think of Anchovies not as fish, but as a seasoning to make your Kale Caesar Salad perfectly flavored

Don’t forget the Croutons, they add much needed texture to the Egg Free Kale Caesar Salad

It just wouldn’t be a Caesar Salad without those crunchy, golden-fried Crouton nestled on top now would it? They’re a fantastic addition to the salad and add a lovely crunchy texture to the dish. In our recipe below we show you how to make your very own Croutons from scratch, which is really quite a simple process

For those who are strapped for time, or simply don’t want the hassle of complexity when it comes to making dinner, store-bought Croutons are more than suitable. Just watch out when buying Croutons from the store as many of them are flavored with herbs and Salt. While they may taste great on their own, if you add them to a Salad that you’ve already seasoned then they may end up making the whole dish too Salty

Our advice is to taste test your Croutons before you prepare the meal and make an assessment on Salt quantities. If they’re Salty, just exclude adding more salt into the Salad and you will be good to go!

Recipe Details


2 – 4 people

Prep time

20 minutes

Cooking time


Total time

20 minutes

Kale Caesar Salad with White Anchovies Recipe


  • ½ bunch of Kale, chopped
  • ½ Red Onion, Sliced
  • 4 White Anchovies, chopped
  • 4 White Anchovies, whole
  • 4 tbsp. Olive Oil
  • 1 tbsp. Red Wine Vinegar
  • 1 tsp. Salt
  • 2 tbsp. Japanese Kewpie Mayonnaise
  • ½ cup of Parmesan Cheese
  • ½ Cup Cilantro, roughly chopped
  • 1 Cup Italian Parsley, roughly chopped
  • 2 Slices White Bread (or store bought Croutons)


  1. Begin by making the dressing by combining the Olive Oil, Red Wine Vinegar, Chopped Anchovies, Salt and Mayonnaise into a large salad bowl and whisk thoroughly to combine all of the ingredients. Taste for seasoning and add a little more Salt if required
  2. Add the Kale into the bowl and coat thoroughly. Kale is best when it spends a little bit of time in an acidic dressing or vinaigrette, so mix the Kale through and leave for 10 minutes
  3. Add the Red Onion, Parsley, and Cilantro to the Salad and mix through
  4. To create those beautiful crunchy croutons, remove the crusts and roughly chop the White Bread into bite sized chunks and toast in the fry pan or oven with a little drizzle of Olive Oil until crispy and golden
  5. Finish by grating the Parmesan Cheese liberally over the salad. Add the croutons and mix through. Finally, place the whole Anchovies on the top of the salad and you’re ready to serve

We hope you enjoy this simple and delicious Salad. You can check out our delicious Sides Page here for some lovely side dishes to have alongside this salad. Happy cooking!

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