Ikarian Taro Root Salad
- 2 pounds taro root peeled
- Sea salt and freshly ground black pepper
- 1 medium red onion halved and sliced
- 1 small celery stalk chopped
- 1/2 cup chopped fresh parsley
- 8 kalamata olives
- 1/2 cup extra virgin Greek olive oil
- 1 - 2 tablespoons fresh lemon juice
Scrub the taro under cold running water and peel them with a sharp paring knife, cutting off and discarding the stem ends. Cut the taro into 2-inch / 5-cm cubes.
Place in a pot with cold water. Bring to a boil. Reduce heat and simmer until fork tender, about 15 to 20 minutes. Drain and rinse the taro pieces in a colander.
Add the onion, celery, parsley, olives, olive oil, and lemon juice. Season to taste with salt and pepper. Toss and serve.
The salad may be served either warm or at room temperature.
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Adapted from from Ikaria: Lessons on Food, Life and Longevity from the Greek Island Where People Forget to Die