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.
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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.
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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.
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Add the onion, celery, parsley, olives, olive oil, and lemon juice. Season to taste with salt and pepper. Toss and serve.
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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