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Taro Root Salad from Ikaria

5 from 3 votes

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Taro root, called kolokasi in Greek, is a staplefood on the island of Ikaria and cooked in ways similar to potatoes.

5 from 3 votes

Taro Root Salad from Ikaria

By Diane Kochilas

Prep Time 10

Cook Time 20

Servings

Aegean Islands, Gluten Free, Ikaria, Mediterranean Diet, Recipes, Salads, Vegan, Vegetables, Vegetarian

Prep Time 10

Cook Time 20

Servings

Aegean Islands, Gluten Free, Ikaria, Mediterranean Diet, Recipes, Salads, Vegan, Vegetables, Vegetarian

Ingredients

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

Instructions

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

Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Taro Root Salad from Ikaria