Charred Whole Romaine w/Whitefish, Summer Squash + Cherry Tomatoes from Ruffage: A Practical Guide to Vegetables by Abra Berens

Ingredients

• 1 head romaine (12 oz | 340 g), cut into quarters with core intact, rinsed and dried on paper towels
• Salt and freshly ground black pepper
• ½ summer squash per person (4 oz | 115 g), shaved
• ¼ cup (60 ml) red wine vinaigrette
• 1 pint cherry tomatoes (1 lb | 455 g), halved
• 6-oz (170-g) whitefish fillet per person
• Olive oil
• Salt