Taro Root Salad With Skordalia

• Taro Root Salad
• 1 large taro root, peeled
• 1 red onion, halved and chopped
• 1 celery stalk, trimmed and chopped
• 1 cup chopped fresh flat-leaf parsley or dill
• 1/2 cup olive or more, as needed
• 3 to 4 tablespoons lemon juice or red wine vinegar, to taste
• Sea salt and freshly ground black pepper to taste
• Skordalia
• 4 to 5 2-inch thick slices of sourdough country-style bread,
• crusts removed
• 5 to 7 garlic cloves, peeled
• 1/2 to 1 cup extra virgin Greek olive oil
• 1/4 to 1/3 cup red wine vinegar
• Salt to taste

1. Taro Root Salad
2. Peel the taro root and place in a pot with ample cold water (to cover by 2 inches). Salt the water, bring to a boil, reduce heat and simmer the taro for about 45 minutes to 1 hour, or until fork tender.
3. Remove with a slotted spoon and stand upright on a cutting board. Cut away the muddy remains of the taro's peel and discard. Cut the taro in half lengthwise and then into chunks about 11/2 inches in size. Place in a large serving bowl.
4. Add the onion, celery, parsley, olive oil, lemon juice, salt and pepper. Toss carefully.
5. Serve warm or at room temperature, with classic Greek skordalia (recipe follows).
6. Skordalia
7. Dampen the bread under the tap and squeeze out the excess moisture.
8. Place half the garlic and half the bread in a large mortar. Using the pestle, start pounding the mixture, adding salt and olive oil in small amounts, then more bread and garlic, and, again, salt, then olive oil and vinegar, alternating between each in slow, steady streams, until the mixture emulsifies and is a textured paste.

salad, taro root, red onion, celery stalk, parsley, olive, lemon juice, salt, skordalia, countrystyle, crusts removed, garlic, extra virgin, ubc, salt

Taken from www.epicurious.com/recipes/member/views/taro-root-salad-with-skordalia-50124856 (may not work)