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.
Sea salt and freshly ground black pepper
medium red onion
halved and sliced
small celery stalk
chopped fresh parsley
extra virgin Greek olive oil
1 - 2
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