Grilled Romaine Salad -- The Week We Hired DeShawn

DeShawn is 19, just out of high school, recommended by a friend. Tommy sees something in him — the same eagerness and hand-skill Tommy had at that age. Begins training him.

Tommy is 43. Luc (19) at LSU studying engineering. Colette (16) in high school, painting. Rémy (14) in school, cooking and fishing. Mama (69) in the cottage, slowing but cooking The week was marked by this moment — Tommy hires DeShawn Williams as apprentice — and the food was made to match the moment, because in this family, every moment has a dish and every dish has a moment and the two are inseparable, the way the roux is inseparable from the gumbo, the way the Beaumonts are inseparable from the bayou.

Made smoked chicken because the week demanded it and the kitchen answered and the stove held steady and the family gathered and the food was good. The roux keeps turning.

When you take someone under your wing — really take them — you want the table to say something that evening, even if you never say it out loud. I didn’t make anything fussy that week; the moment didn’t call for fussy. It called for fire and something honest, so I pulled the romaine halves straight onto the grill and let the heat do what heat does — transform the ordinary into something worth sitting down for. This salad has been on our table through more than a few of those quiet milestone nights, the kind where the family doesn’t need to be told something important happened — they can taste it.

Grilled Romaine Salad

Prep Time: 10 min | Cook Time: 8 min | Total Time: 18 min | Servings: 4

Ingredients

• 2 hearts of romaine lettuce, halved lengthwise
• 3 tablespoons olive oil, divided
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup cherry tomatoes, halved
• 1/4 cup shaved Parmesan cheese
• 2 tablespoons fresh lemon juice
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• 1/2 teaspoon Worcestershire sauce
• Croutons, for serving (optional)

Instructions

1. Heat the grill. Preheat an outdoor grill or grill pan to medium-high heat. Brush the grates clean and lightly oil them.
2. Prepare the romaine. Brush the cut sides of each romaine half with 1 tablespoon of the olive oil. Season with salt and pepper.
3. Make the dressing. In a small bowl, whisk together the remaining 2 tablespoons olive oil, lemon juice, minced garlic, Dijon mustard, and Worcestershire sauce until emulsified. Set aside.
4. Grill the romaine. Place the romaine halves cut-side down on the hot grill. Grill for 3–4 minutes without moving, until the cut faces are charred and just beginning to wilt. Flip and grill 1–2 minutes more on the rounded side.
5. Plate and dress. Transfer the grilled romaine halves to a serving platter, cut-side up. Scatter cherry tomatoes over the top, drizzle with the dressing, and finish with shaved Parmesan and croutons if using. Serve immediately.

Nutrition (per serving)

Calories: 145 | Protein: 4g | Fat: 12g | Carbs: 7g | Fiber: 2g | Sodium: 210mg