Taro root varies in size from these small tuber to specimens weighing up to 10 lbs. They vary in color from white to gray to purple. Their texture reminds me of creamy potatoes which makes them perfect for this Greek style 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 or cilantro
8 kalamata olives
1/2 cup extra virgin Greek olive oil
1 - 2 tablespoons fresh lemon juice
1 tsp oregano
Method 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, lemon juice and oregano. Season to taste with salt and pepper. Toss and serve. The salad may be served either warm or at room temperature.