1. Wash the taro root thoroughly to remove any soil and place it in a pot with plenty of water, whole and unpeeled, to boil until tender.
2. When it's in season and fresh (autumn), it needs about forty minutes of boiling. At other times, it may need to boil for over 1 hour.
3. In a glass, prepare your 'ladholemono' dressing by whisking together the olive oil, lemon juice, and salt.
Once the taro root is ready, remove it from the water and let it cool for a few minutes, then cut it into cubes. Place it in a bowl.
4. Add the spring onion, coriander, radishes (cut as you like), the ladholemono dressing, and mix well.
5. Serve! This salad is even more delicious the next day, as it absorbs all the flavors of the dressing.
