When I think of taro, dessert always comes to mind, usually dominated by the taro popsicles I'd eat growing up that were undoubtedly purchased from Marina Foods. I think of the color purple and how last year's attempt to make taro tea cake turned out anything but. This tuber needed something savory and refreshing, so naturally, that is salad (hummus next time!). I was inspired by the Hawaiian islands - and poi, so macadamia nuts, sweet Maui onions, chives and mangoes went into the pot. Lots of textures and tastes! This medley provoked summer thoughts in this early and still some what chilly Philadelphia Spring.
Taro, Macadamia, and Maui Onion Salad
1 medium taro
1/2 sweet Maui onion, minced
4 cups of spring salad mix
1/2 mango, chopped
1/2 cup chives, minced
1/2 cup macadamia, chopped
4 tablespoons extra virgin olive oil
1/2 teaspoon salt
couple of sweet red peppers, optional
1 tablespoon champagne vinegar
1 tablespoon orange juice
Preheat oven to 400 degrees. Slice taro into thin discs and place on a baking sheet, drizzle with olive oil and sprinkle with salt. Roast for about 15 minutes or until soft and extra crispy if you like them that way. Mix the other veggies together, except the chives. Mix the liquids and salt together along with the chives. Add more olive oil if you like! Pour almost all of it over veggies, mix together. Arrange on a plate salad piles and taro, drizzling a little more dressing over the taro. Sprinkle with macadamia. Enjoy with a rose.