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Frank Sinatra loved eating at Patsy's Italian Restaurant and in honor of his birthday which would have been on Dec 12th, we're sharing favorite dishes from this iconic restaurant, complete with recipes.  

Frank Sinatra loved eating at Patsy's Italian Restaurant and in honor of his birthday which would have been on Dec 12th, we're sharing favorite dishes from this iconic restaurant, complete with recipes. | PHOTOGRAPHY CREDITS Patsy’s

THE ART OF THE SNACK | EAT LIKE FRANK SINATRA

January 13, 2017

In over 70 years of existence, Patsy’s Italian Restaurant has had only three chefs, the late Patsy himself, his son Joe Scognamillo and Joe’s son Chef Sal Scognamillo, who has been manning the kitchen for the past 30 years.  Frank Sinatra first met “Patsy” Scognamillo in 1942, which sparked a lifelong relationship between Patsy’s and Sinatra. Whenever he was in NY, he would visit the restaurant with his friends.

FRANK'S CLAMS POSILLIPO

Serves: 4 
Ingredients

32 littleneck clams
3 tbsp. olive oil
6 garlic cloves, halved
¼ cup onion, chopped
28 oz. can whole plum tomatoes with juice
Salt and fresh ground black pepper to taste
1 tbsp. tomato paste
¼ cup chopped fresh basil
1 tbsp. chopped flat leaf parsley, plus more for garnish

Directions

1. Scrub the clams with a stiff brush, rinse thoroughly in cold water and place in a large pot. Add cold water to just cover (or slightly less) and bring to a boil over high heat. Cook until the clams open, about 5 minutes. Using tongs or a slotted spoon remove the clams to a large bowl as they open and discard any that do not open.

2. Strain the cooking liquid though a chinois/strainer lined with a coffee filter. Reserve ¾ cup of the strained cooking liquid.

3. Return the clams to the pot, add cold water and stir to remove any remaining sand. Drain and reserve clams.

4. Heat oil in a large saucepan over medium flame and sauté the garlic halves until golden, about 2 minutes. Remove garlic with tongs and discard. Add the onions to the garlic oil and sauté 3 to 4 minutes, until soft but do not brown. Coarsely chop the tomatoes and add them and their juice to the saucepan. Bring the sauce to a boil, reduce heat and simmer covered for 25 minutes, stirring occasionally.

5. Season the sauce to taste with salt and pepper. Stir in the tomato paste and add the basil and 1 tbsp. of parsley. Simmer UNCOVERED 5 minutes.

6. Add the reserved clam broth and clams to the sauce and bring to boil. Cover the saucepan, reduce heat and simmer 8 to 10 minutes or until the clams are heated through. Spoon the clams and sauce into serving bowls, garnish with parsley and serve immediately with hot crusty bread.

FRANK’S VEAL CUTLETS MILANESE

Serves 8
Ingredients

½ small Italian stale baguette (½ lb.)
2 tbsp. freshly grated Parmigiano-Reggiano
Pinch of oregano
¼ cup minced flat-leaf parsley
1 cup plus 3 tbsp. olive oil
¼ tsp. salt
1/8 tsp. freshly ground black pepper
½ cup all-purpose flour
2 large eggs, beaten
8 veal cutlets (about 1 ¼ lb.), pounded to slightly less than ¼"
Salt and fresh ground black pepper to taste
1 lemon cut into 8 wedges

Directions

1. Break or cut the bread into large chunks and place in a food processor. Process until the bread is reduced to fine crumbs. Transfer the crumbs to a large bowl and stir in the cheese, oregano, and parsley. Gradually add 3 tbsp. of oil, stirring, until thoroughly combined. Season with salt and pepper.

2. Spread the flour on a large plate, place the eggs in a shallow bowl, and spread the seasoned bread crumbs on a second large plate. Coat each veal cutlet in the flour, then the beaten eggs, and then the bread crumbs, patting with the palm of your hand to ensure adhesion. 
 
3. Heat 1 cup of the oil in a large nonstick skillet over medium-high flame (to a frying temperature of 350 F) and sauté the veal for 2 minutes.  Turn and sauté for 1 additional minute.  Do not crowd pan. If necessary, fry the cutlets in batches. Remove with a slotted spatula and drain on paper towels.  Season to taste with salt and pepper, and serve with lemon wedges.

FRANK’S LEMON RICOTTA TORTE

Serves 8

Ingredients

1 3-lb. container whole-milk ricotta cheese

1 2/3 cups sugar
3 extra-large eggs
½ tsp. vanilla extract
Zest from 1 lemon
Butter and flour, for greasing pan

Directions

1. Preheat the oven to 400º F.

2. In a large bowl, mix the ricotta, sugar, eggs, vanilla, and juice from the lemon until well blended.

3. Butter and flour a 9x2" round baking pan. Spoon the mixture into the pan and smooth the top with a spatula. To prevent the spillage of rising batter over the side of the pan, construct a collar around the pan that extends at least two inches above the top with a sheet of aluminum foil folded in half lengthwise and secured with tape.  Bake on the bottom shelf of the oven for 55 minutes.

4. Refrigerate for three to four hours.  Remove from refrigerator and allow to return to room temperature before serving.

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In Brunch, Food, Dec 2016, Lifestyle, Magazine, Tne Art of the Snack, The Art of the Snack Tags Patsy's, The Art of the Snack, Frank Sinatra, bithday, Art of the Snack, Frank's Lemon Ricotta Torte, Patsy's Italian Restaurant, Joe Scognamillo, Chef Sal Scognamillo, Patsy Scognamillo, Frank's Veal Cutlets Milanese, Frank's CLams Posillipo, recipe, food, foodie, tomato, restaurant
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When you're looking for something refreshing with an array of ingredients, we suggest these beers which will definitely satisfy: Rogue Farms, Hitachino Nest, and Coney Island Brewing Co.

When you're looking for something refreshing with an array of ingredients, we suggest these beers which will definitely satisfy: Rogue Farms, Hitachino Nest, and Coney Island Brewing Co.

PHOTOGRAPHY COURTESY | Rogue Farms

THE ART OF THE SNACK | BEER

December 7, 2016

ROGUE FARMS

We've had the pleasure of enjoying Rogue Ales & Spirits as they have a number of interesting ingredients that they bring together for the perfect pint. This fall, they released the anticipated Rogue Pumpkin Patch Ale, brewed with fresh pumpkins grown and harvested at Rogue Farms in Independence, Oregon.

Pumpkin Patch Ale can only be brewed when Mother Nature deems Rogue Farms Dream Pumpkins ripe. One acre of Dream Pumpkins was planted in late spring alongside the Rogue Farms hops, jalapeños, marionberries and buzzing honey bees. This means the small orange gourds are deep orange in color and their sweetness has peaked from the warm Oregon summer.

As soon as they were picked, the pumpkins were driven to the Rogue Brewery in Newport, Oregon just 77 miles away. The pumpkins were hand-chopped and seeded, roasted in pizza ovens, and pitched fresh into the brew kettle along with vanilla bean, ginger, cardamom, cloves, cinnamon, nutmeg, orange peel and Rogue Farms Independent hops to create Pumpkin Patch Ale.

“It takes time to plant, grow, harvest, roast and brew with our own pumpkins, but real pumpkin beer is worth the wait,” said Rogue Brewmaster John Maier.  

Pumpkin Patch Ale is now available nationwide in 750 Ml bottles and on draft.

About Rogue Farms:

Rogue Ales & Spirits is an agri-fermenter founded in Oregon in 1988, as one of America's first microbreweries. Rogue has won more than 1,700 awards for taste, quality and packaging and is available in all 50 states as well as 54 countries. Since 2008, Rogue has remained committed to saving the terroir of Oregon hops, barley, rye, wheat, honey, jalapenos, pumpkins and marionberries one acre at a time by growing their own.

HITACHINO NEST

A few years ago, our Style Director stumbled upon, Hitachino Nest, because of the owl logo while shopping at Whole Foods. With a number of blends such as Red Rice Ale, White Ale, Espresso Stout and more - it's a beer worth knowing and including within your mix.

This Japanese brewery is so focused on their craft and inspired commitment to flavorful ingredients, you will not find a lot of marketing around this brand but those who know know that "Nest is Best".

About Hitachino Nest:

Hitachino Nest Beer is brewed by KIUCHI BREWERY which has been brewing Japanese Sake since 1823, and now the family is in its 8th generation.

Sakaide ("Spring-out sake") is the place close to the facility which is believed to be the place where sake sprand out of the well.

Hitachino is the name of the province in ancient Japan which covers the area of their brewery and was famous for its fertile soil, making the land perfect for brewing.

Although the malts and hops (in 2014, they began growing their own hops at the brewery site which is a new challenge for better sustainability) are imported from the West, Hitachino Nest is not simply imitating the Western way of brewing, it is still a Japanese beer. The combinations of mixing the malts and hops are infinite. As these are natural plants, flavors and aromas of these ingredients change slightly depending on the crop season. The subtle differences are detected by those who are involved in the process and not the machines. The brewery focuses on matching and balancing the character of each ingredient to create a refined synergy to create the perfect brew.

The "Nest is Best" is distributed to over 30 countries, including the US, Great Britain, Thailand and Australia.

CONEY ISLAND BREWING CO

Each of Coney Island Brewery’s beers are inspired by the seaside boardwalk neighborhood of Coney Island and the surrounding Brooklyn borough. As an active brewery, they encourage guests to visit them on Surf Avenue in Coney Island, Brooklyn! With a number of beers with a following, you can enjoy a pint, take a scheduled tour, shop and purchase growlers to go!

Guests can enjoy 8 house-brewed beers on tap that rotate regularly to offer you something different each time. Depending on the time of year, guests can experience some of our extremely limited, specialty Freak Beer styles, like Kettle Corn Cream Ale and Cotton Candy Kolsch. In addition, you can have your own party there as well as attend an event.

We recommend making your way to this institution (which sits next door to Brooklyn's own minor league baseball team, Brooklyn Cyclones).

About Coney Island Brewery Co.:

The mission of Coney Island Brewing is to brew craft beer that captures the spirit, flavor and romance that is Coney Island. Coney Island Brewing Company is an A&S Brewing Collaborative brand, a subsidiary of the Boston Beer Company.

 

In Food, Lifestyle, Magazine, Nov 2016, Tne Art of the Snack, The Art of the Snack Tags Art of the Snack, Beer, Hitachino Nest, Coney Island Brewery, Rouge Farms
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Oatmeal isn't just for breakfast and it includes a number of sweet and savory ways that it can be consumed. We have a fun mix by Grainful.com, Maple and Oat Banana Ice Cream Sandwiches and Agua de Avena.

Oatmeal isn't just for breakfast and it includes a number of sweet and savory ways that it can be consumed. We have a fun mix by Grainful.com, Maple and Oat Banana Ice Cream Sandwiches and Agua de Avena.

PHOTOGRAPHY COURTESY | Grainful.com

THE ART OF THE SNACK: OATMEAL

November 2, 2016

TUSCAN BEAN AND KALE

Via Grainful

Ingredients:

Water
Kidney Beans
Garbanzo Beans
100% Whole Grain Steel Cut Oats (Gluten Free) Tomatoes
Kale
Tomato Paste
Onions
Garlic
Olive Oil
Salt
Granulated Garlic
Parsley
Oregano
Basil

Directions:

The Art of the Snack always looks at various treats that one can enjoy with shared ingredients and we include a recipe so you can make it yourself! But every now and then, it's nice to have something that is already made.We love that Grainful focuses on savory meals using Steel Cut Oatmeal. For our Gluten Free friends, this is a must to have in your freezer!

Simply follow the directions on the back of the box to heat this conveniently (and easily) in your microwave.

PHOTOGRAPHY COURTESY | Lorie’s Mississippi Kitchen

MAPLE AND OAT BANANA ICE CREAM SANDWICHES

Via Lorie's Mississippi Kitchen

Ingredients:

4 tablespoons butter
1/2 cup maple syrup
3 cups quick oats
1 1/2 cups finely chopped walnuts
5 medium very ripe bananas, peeled and cut into small chunks and completely frozen
5 teaspoons maple syrup

Directions:

Heat butter and 1/2 cup maple syrup in a small sauce pan, whisking until melted and smooth. Place the oats and walnuts in a large mixing bowl. Add the maple syrup mixture and mix to evenly coat.  

Line two 8 x 8 inch square pans with foil letting foil hang over sides, then lightly spray with cooking spray.  Divide the oat mixture between the two pans, pressing firmly and evenly into the bottom of the pan.  Freeze until very firm, about 3-4 hours in deep freeze.

Place the bananas in a food processor with 5 teaspoons maple syrup and process until smooth and creamy.

Immediately spread the banana ice cream evenly over one frozen oat layer.  Carefully lift the other frozen oat layer out of the pan by using the foil, then peel the foil off and place on top of the ice cream, pressing down slightly.  Freeze until firm.  Remove from pan using the foil to lift it out, then cut into bars quickly.

Tip: Peel very ripe bananas and freeze them on a baking sheet that has been lightly sprayed with nonstick cooking spray.  When they are frozen they go into a ziplock bag to store in the freezer for smoothies or ice cream.

PHOTOGRAPHY COURTESY | Vida Bienestar

AGUA DE AVENA

Via Vida Bienestar

Ingredients:

1 cup of oatmeal
1 green apple
1 tablespoon of flaxseed
2 cups water

Directions:

Cut the apple into cubes with the skin and seeds. Blend all ingredients.

PHOTOGRAPHY COURTESY | Grainful.com

See more from the Oct Issue.

In Food, Lifestyle, Magazine, Oct Issue, Oct 2016, Tne Art of the Snack, The Art of the Snack Tags Oatmeal, food, drink, savory, The Art of the Snack
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Courtesy of Recipe Hub

Courtesy of Recipe Hub

THE ART OF THE SNACK - SMOOTHIE BOWLS

September 2, 2016

We're sure you follow a number of people who share Smoothie Bowl recipes. This month we share our favorites from Melissa Stadler of Modern Honey, Karissa Bowers of Organic Authority, and Jessica in the Kitchen. 

Courtesu of Melissa Stadler

Courtesu of Melissa Stadler

POWER ACAI SMOOTHIE BOWL

SERVES 1-2

Ingredients:

Berry Version:

1 Acai Superfruit Pack, unsweetened (100 g)
¼ Cup Blueberries
¼ Cup Strawberries
1 Banana (frozen)
2 Tablespoons Chocolate Protein Powder
¼ - ½ cup Apple Juice (can substitute coconut water or chocolate almond milk)
Ice 

Tropical Version:

1 Acai Superfruit Packet, unsweetened
½ Cup Mango
½ Cup Pineapple
½ Banana (frozen)
¼ Cup Coconut Water, Milk, or Apple Juice

Toppings:

Almond Butter
Cacao Nibs or Shaved Dark Chocolate
Unsweetened Coconut Flakes
Blueberries
Strawberries
Mangoes
Pineapple
Granola
Banana
Honey

*You can substitute any frozen berries for acai

Directions:

1. Blend acai, blueberries, strawberries, banana, protein powder and apple juice. If you are using frozen fruit, you will need ½ cup of apple juice, to help the blender break it down. If you are using fresh fruit, ¼ cup of apple juice is needed. Feel free to substitute apple juice with coconut water or chocolate almond milk.

2. Top with your favorite topping: almond butter, chocolate, coconut, blueberries, strawberries, mango, pineapple, banana, homemade granola and drizzle with honey.

Photo courtesy of Organic Authority

Photo courtesy of Organic Authority

SPRING & MINT STRAWBERRY SMOOTHIE BOWL

SERVES 2

Ingredients:

2 Medjool Dates, pitted
1 Frozen Banana, chopped
¼ Cup fresh Strawberries
¼ Cup Raspberries, frozen or fresh
1 Tablespoon fresh Mint Leaves, minced
1 Cup unsweetened Almond Milk
½ Teaspoon pure Vanilla Extract
Garnish: Sliced fresh Strawberries, Raspberries, and Mint

Directions:

1. Add Dates and Almond Milk to the blender. Blend until Dates are smooth.

2. Add the rest of the ingredients and blend until creamy. Add another tablespoon or two more Almond Milk if needed and blend until desired consistency is reached.

3. Pour into each bowl and add desired garnishes. Serve immediately and enjoy!

Photo courtesy of Jessica in the Kitchen

Photo courtesy of Jessica in the Kitchen

COCONUT & KIWI SMOOTHIE BOWL

SERVES 2

Ingredients:

3 Slices of Pineapple
2 Cups fresh Spinach, washed and stems removed
2 Frozen Bananas
1/3 Cup Orange Juice
1 Tablespoon Chia Seeds

Toppings:

Granola
1 Kiwi, cut in half
Hemp Seeds

Directions:

1. Blend all together in a high power blender (such as a Nutri Bullet).

2. Top with desired amount of toppings.

3. Serve and enjoy!

 

In Lifestyle, Magazine, Food, Fitness, Brunch, Aug 2016, Tne Art of the Snack, The Art of the Snack Tags Smoothie Bowls, Food, Treat, Fitness
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PHOTOS COURTESY | Kimberley Hasslebrink

THE ART OF THE SNACK - SALADS

July 29, 2016

The salad is truly a dish for all seasons for an array of meals. In The Modern Salad (available Sept), Elizabeth Howes shares recipes that will make you re-think your next choice and to wow your guests. Pictures courtesy of Kimberley Hasslebrink.

COCONUT-MATCHA JEWELED RICE SALAD 

SERVES 4-6

Ingredients:

2 cups brown basmati rice, soaked in filtered water overnight
2 tablespoons grapeseed oil, divided
1 cup finely diced shallot (about 3 medium shallots)
1 clove garlic, finely diced
3 whole cloves
3-inch piece of Ceylon cinnamon stick
2 cups coconut milk
3 cups filtered water
1½ teaspoons matcha powder
1½ cups dried fruit (diced mango, apricots, cranberries, and goji berries)
1 cup golden raisins
½ teaspoon ground coriander
1 cup roughly chopped raw pistachios
½ cup raw slivered almonds
¼ cup raw seeds (pumpkin, sunflower, and hemp are good choices)
2 cups finely shredded purple cabbage
(about 1 small head)
2 cups finely shredded carrots (about 3 large carrots)
1 cup pomegranate seeds
1 cup unsweetened coconut flakes
¼ cup finely chopped scallion
1 tablespoon orange zest (optional)
¼ cup good-quality extra virgin olive oil sea salt and freshly cracked black pepper, plus Maldon sea salt for finishing

Directions:

1. Drain and rinse the rice, shaking the strainer to remove any excess water.

2. Add 1 tablespoon of the grapeseed oil to a large saucepan or Dutch oven over medium heat. 

3. Cook the shallot, garlic, cloves, and cinnamon stick for 1 to 2 minutes, stirring occasionally, until fragrant. 

4. Add the rice, and stir to combine. Add the coconut milk, filtered water, and matcha powder.  Stir to combine, and bring to a boil.

5. Once boiling, reduce the heat to low, and simmer, covered but slightly cracked open, for 40 to 45 minutes. If the rice is fully cooked but hasn’t absorbed all the liquid, it’s perfectly fine to drain.

6. Remove the cloves and cinnamon stick, and allow to cool uncovered. 

7. Fluff the rice with a fork, and season with salt and pepper.

8. While the rice is cooking, in a medium skillet over medium heat, add the remaining 1 tablespoon of grapeseed oil. 

9. Add the dried fruit, raisins, and coriander. Stir occasionally until the fruit begins to soften, about 3 to 4 minutes. 

10. Season with salt and pepper, and transfer to a plate to cool. 

11. In the same skillet, toast the pistachios, almonds, and seeds over medium heat for
about 2 to 4 minutes, and transfer to another plate to cool.

12. Arrange the rice, fruit mixture, nuts and seeds, cabbage, carrots, pomegranate seeds, coconut flakes, scallion, and orange zest, if using, on a large serving platter or on individual plates. 

13. Drizzle with the best-quality extra virgin olive oil you can fnd, and sprinkle with fnishing salt and freshly cracked black pepper, if desired. Toss thoroughly at tableside to combine.

GREEN MANGO, MINT, AND RICE NOODLE SALAD WITH CHILE OIL

SERVES 4

Ingredients:

1 green mango, peeled and sliced into very thin matchsticks
2 limes, divided
8 ounces brown rice pad thai noodles
1 (9-ounce) package mung bean sprouts
5–6 scallions, thinly sliced on the bias
½ cup roughly torn fresh mint

¼ cup roughly torn fresh basil
¼ cup Toasted Chickpea Flour, divided
¼ cup Chile Oil
1 tablespoon fish sauce
1 tablespoon chile flakes, sea salt, plus Maldon sea salt for finishing

Directions:

1. In a medium bowl, toss the sliced mango with the juice of 1 lime and a generous pinch of sea salt. 

2. Allow to sit for 10 minutes while you cook the noodles according to the package instructions. 

3. Drain, rinse the noodles with cold water to prevent sticking, and shake of the excess water before assembling the salad.

4. In a large serving bowl, add the noodles, green mango, mung bean sprouts, scallions, mint, basil, and 3 tablespoons of the chickpea four.

5. Drizzle the chile oil and fish sauce over the top, and toss to combine.

6. Garnish with the chile flakes, the remaining 1 tablespoon of chickpea four, and the remaining lime, quartered into wedges, and Maldon sea salt right before serving.

MASSAGED KALE AND SEAWEED SALAD WITH MISO VINAIGRETTE

SERVES 2-4

¼ cup white miso paste
1–2 cloves garlic, smashed into a paste
2 teaspoons umeboshi plum vinegar
2 tablespoons unseasoned rice vinegar
1 tablespoon fresh lemon juice
½ cup filtered water
¼ cup, plus 1 tablespoon extra virgin olive oil
2 medium bunches Tuscan kale, stems removed
3 medium heads romaine hearts
4 large carrots, peeled and shaved into thin ribbons with a vegetable peeler
4 cups seaweed, soaked in filtered water for 15 minutes or until soft, then drained thoroughly

4 cups finely shredded purple cabbage (about 1 medium head)
1 cup raw pumpkin seeds, plus extra for garnish
1 cup raw, shelled sunflower seeds, plus extra for garnish
1 cup raw hemp seeds, plus extra for garnish
½ cup finely chopped on the bias scallions sea salt and freshly cracked black pepper

Directions:

1. In a medium bowl, whisk together the miso paste, garlic, both vinegars, lemon juice, and filtered water until smooth. 

2. Slowly stream in the olive oil until emulsifed. 

3. Season with salt and pepper, if needed. 

4. Transfer the vinaigrette to a glass jar, and refrigerate for up to 5 days.

5. To prepare the kale, stack 5 to 8 leaves on top of each other. Roll tightly into a log, and slice into a 1-inch chifonade. Continue with the remaining kale. In a large bowl, add about ¼ cup of the vinaigrette. 

6. Place the kale on top, and lightly season with sea salt. With clean hands, gently massage the vinaigrette and salt into the kale until it begins to soften, adding more vinaigrette if necessary. At this point, you can either refrigerate the kale for up to 30 minutes or continue to assemble the salad. 

7. To chifonade the romaine hearts, stack 4 to 5 leaves and slice them into 1-inch strips. Continue with the remaining romaine then add them to the kale mixture.

8. To assemble, add the carrot, seaweed, cabbage, seeds, and scallions to the kale mixture in a large bowl. Toss with additional vinaigrette - adding more salt and/or pepper, if necessary. Serve on individual plates and garnish with additional seeds, if desired.

Read more from the July Issue

In Brunch, Food, Jul 2016, Lifestyle, Magazine, Tne Art of the Snack, The Art of the Snack Tags The Art of the Snack, recipes, salads, salad, kale, carrots, The Modern Salad, foodie, garnish
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AM, Food, Mar 2025, TV Show, Editor Picks
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AM, Ath Mag Issues, Editor Picks, Mar 2025
ATHLEISURE MAG #111 | RASHEE RICE
AM, Ath Mag Issues, Editor Picks, Mar 2025
AM, Ath Mag Issues, Editor Picks, Mar 2025