Ikarian Taro Root Salad
Taro root, called kolokasi in Greek, is a staplefood on the island of Ikaria and cooked in ways similar to potatoes.
- 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.
Adapted from from Ikaria: Lessons on Food, Life and Longevity from the Greek Island Where People Forget to Die
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