FLEUR DE LOLLY ON FOOD: Fresh, flavorful summer veggies in an ETC Salad

If you’re familiar with Latin, you’ll know that et cetera (etc.) translates as follows: et means “and” with cetera meaning “the rest.” I know you can’t wait to read how I came up with an et cetera salad.  

While I enjoy visiting farmers’ markets as much as the next person, whenever I come across a roadside vegetable stand, I will stop and 99% of the time will purchase veggies.  

Recently, on one of our afternoon wanderings, I bought eggplants, tomatoes and corn. As I walked back toward my car, it hit me: ETC — eggplants, tomatoes and corn.

My brain was off to the races on how to make a fresh from the field salad.  

True to its name, this salad is perfect as “the rest” of your meal. I topped it with one of my favorite homemade dressings: Tangy Lemon Parmesan.  

Pair these flavorful summer vegetables with grilled chicken or seafood for a delicious summertime supper. 

ETC SALAD 

1 small firm eggplant (6 to 8 inches in length), ends trimmed and sliced into ½-inch thick rounds 

2 medium tomatoes, ends trimmed and sliced ¼-inch thick 

2 ears corn, shucked and silked 

1/3 cup diced red onion 

1 medium cucumber, cut in half lengthwise and then diced 

1 small green or red bell pepper, diced 

Eggplant can release a lot of water and become soggy. To help prevent that from happening, place the sliced eggplant onto several layers of paper towels, lightly salt the slices, add several more layers of paper towels on top of the pieces and place a heavy pot or iron skillet on top of the paper towels. After 30 minutes or so, you’ll be surprised at how much moisture has been wicked out of the eggplant. Lightly brush off most of the salt, and you’re ready to cook. You can also follow the same method for the tomato slices. 

You can grill using either your indoor or outdoor grill. If you have an outdoor griddle, it will work just fine.  

I cooked the ETC on a Blackstone Griddle. Whichever method you choose, preheat the grill or griddle and brush it lightly with a small amount of olive oil. Place the eggplant rounds on the grill and lightly brush the tops with olive oil. Let the eggplant cook for about 4 to 5 minutes on each side until the rounds soften and become golden brown.  

Remove the cooked eggplant to a rimmed baking sheet and place the tomato slices onto the grill. They will begin to char quickly, so after a minute or so, carefully flip them. After a minute more, remove from the grill and place the slices onto the baking sheet with the eggplant. When cool enough to handle, slice each piece of eggplant and tomato into fourths. Set aside. 

I precooked the corn a bit before putting it onto the grill. A simple way is to individually wrap the ears of corn in waxed paper and place them in the microwave. Cook for 3 to 4 minutes and remove from the microwave. Place the corn onto the grill and cook until the kernels begin to char. The amount of color on the corn is entirely up to you. When you’re happy with the char, remove the corn from the grill. Place on the baking sheet and allow to rest until they are cool. Slice the kernels from the cob. Set aside. 

Now it’s time to assemble your salad. I’ve found there are two distinct types of people when it comes to making a salad: those who place everything into the salad bowl, toss and serve, OR those who carefully place each component so that there is an even distribution of ingredients and colors.  

I’ll admit that I usually fall into the first camp. However, when assembling a salad that will be photographed for the newspaper, I am solidly in the second category. But dear reader, you make your salad however it makes you happy! 

Now for that fantastic salad dressing. It’s so easy to make. All you’ll need is a jar with a snug-fitting lid. Add all the ingredients to the jar, make sure the top is on securely and shake to blend everything together. 

If you’re a lemon lover like me, go heavy on the juice. If you prefer a less tart flavor, start with 2 or 3 tablespoons. It’s better to start with less and add more! 

TANGY LEMON PARMESAN DRESSING 

1 cup light olive oil 

1 cup freshly grated Parmesan cheese (use the best you can afford!) 

3 to 4 tablespoons fresh lemon juice (about 2 lemons) 

1/2 teaspoon lemon zest 

1/4 teaspoon salt 

1/4 teaspoon freshly ground black pepper 

2 to 3 garlic cloves, minced 

1/2 teaspoon dried Italian seasoning 

1/8 teaspoon red pepper flakes 

Add all ingredients to a jar, make sure the lid is on TIGHT and shake to mix. If you’re not using immediately, refrigerate. When ready to serve, let dressing reach room temperature and shake to blend. 

Laura Tolbert, also known as Fleur de Lolly, has been sharing recipes, table decor ideas and advice for fellow foodies and novices on her blog, fleurdelolly.blogspot.com for more than eight years. She won the Duke Mayonnaise 100th Anniversary nationwide recipe contest for her Alabama White BBQ Sauce. She also is a Kansas City BBQ Society Certified Barbeque Judge. You can contact her at facebook.com/fleurde.lolly.5, on Instagram and fleurdelolly@yahoo.com.