Issue link: http://maconmagazine.uberflip.com/i/315819
82 l MACON MAGAZINE FEBRUARY/MARCH 2013 MEN WHO COOK LAUREN'S BRUSSELS SPROUT SALAD Yield: a large starter salad for 4-6 people INGREDIENTS 1 pound Brussels sprouts (standard bag) 1 1/2 cups roughly chopped nuts (cashews and hazelnuts work well) 3/4 cup very thinly sliced shallots (1 or 2, depending on the size) Parmesan or pecorino cheese (Lauren prefers Pecorino Romano) For the dressing: 1/2 cup freshly squeezed lemon juice (about 2 lemons) 1/2 cup olive oil 1/2 cup neutral oil (vegetable, canola, etc) 2 teaspoons Dijon mustard 1 teaspoon sugar 1/2 teaspoon kosher salt A few grinds of pepper DIRECTIONS With a sharp knife, slice the sprouts horizontally as thinly as possible. Start at the top, and only go down about two thirds toward the stem. Discard the remaining one third (it has too much tough core). Slice the shallots as thinly as you can into half-moons. Mix the sprouts, shallots and nuts together, trying to break apart the leaves of the sprouts. Mix all the dressing ingredients together until emulsified (I like to shake them in a mason jar). Dress the salad right before serving. is recipe probably gives you a lot more dressing than you need, but be aggressive; the sprout leaves are thick and need a lot of dressing. Distribute the salad onto plates, and then use a vegetable peeler to shave some cheese on top of each. Adam Ragusea and his wife Lauren recently moved from Boston to Macon, where they are happy to own their first house. Adam's love for cooking is quickly making his house a home. Adam is Morning Edition host and site director for Georgia Public Broadcasting, Macon. He says, "Cooking is an interesting journey in my life." And, he is quick to share the truth that he wants to undo the "kitchen bitch" who always feels the need to somehow compete in the kitchen. His cooking focus is not one of competition, but rather a desire to create and make "inexpensive food that I like." "My dough is what I've really been working on," he said as he kneaded his pizza dough well to avoid bubbles and placed it on a cornmeal dusted wooden peel. e perfect pizza dough has been a goal for this man who cooks. When he's not on air, he particularly loves having house-made pizza and friends there to taste. He shared Lauren's favorite salad recipe that's heavy on the Brussels Sprouts (yes, Brussels Sprouts). It is the perfect side for the perfect White Pizza. And the best ending for such a pairing? Adam's Broiler Chocolate Chip Cookies. Get ready to enjoy! Adam Ragusea Photography by danny gilleland FOR THE LOVE OF FOOD | by susannah maddux