I never appreciated Ensaladang Pako until I started cooking it myself in my own kitchen. What began as just another leafy side dish from my Lola’s Sunday lunch table has become one of my favorite ways to eat healthy without feeling like I’m on a diet. This simple Filipino salad combines tender fiddlehead ferns with juicy tomatoes and salted eggs, all brought together by a light, tangy dressing that makes every bite refreshing and satisfying.
The best thing about this recipe? It’s virtually impossible to mess up! Even as a beginner cook, I managed to make it taste great on my first try. Now I make it at least twice a month, especially when I want something fresh to go with grilled fish or any ulam.
It only takes 20 minutes to prepare, uses ingredients you can find in any local market, and always gets compliments from guests. This Ensaladang Pako recipe is definitely worth trying.
Why You’ll Love This Recipe
- Light and Refreshing: Perfect for hot weather
- Health-Conscious: Low in calories and high in nutrients
- Quick and Easy: Ready in just 20 minutes
- Versatile: Can be customized with various ingredients
- Authentic: A true taste of Filipino cuisine
- Weight-Management Friendly: High in fiber, keeping you fuller longer
Ensaladang Pako (Filipino Fiddlehead Fern Salad) Recipe
Equipment
- Large pot (kaldero) for blanching the ferns
- Colander (salaan) for draining the blanched ferns
- Sharp knife (kutsilyo) for slicing ingredients
- Cutting board (Sangkalan) for preparation
- Large mixing bowl (mangkok) for combining ingredients
- Tongs or salad servers for tossing
- Small bowl for mixing dressing
Ingredients
For the Salad
- 2 cups pako leaves Fiddlehead Fern/Pakong-gubat
- 2 tomatoes kamatis, sliced
- 2 salted eggs itlog na maalat, sliced
- 1 white onion sibuyas, thinly sliced
- 2 pieces calamansi kalamansi, juiced
- Fish sauce patis to taste
For the Dressing
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar or any vinegar
- Pepper powder to taste
Instructions
- Bring a large pot of water to a boil. Once boiling, turn off the heat. The water temperature should be around 180°F. Place the cleaned pako (fiddlehead ferns) in the hot water and let them cook for 3-5 minutes until slightly tender but still crisp.
- Drain the ferns in a colander, then immediately squeeze calamansi juice over them to prevent darkening. Set aside to cool while you prepare the other ingredients.
- Slice the tomatoes into wedges, thinly slice the white onion into rings, and cut the salted eggs into quarters.
- In a small bowl, make the dressing by combining olive oil, apple cider vinegar, and pepper powder. Mix well until blended.
- Arrange the blanched pako in a large serving bowl. Layer the sliced tomatoes, white onions, and salted eggs on top. Drizzle with the prepared dressing and add fish sauce to taste.
- Gently toss all ingredients together until well combined. Taste and adjust seasonings if needed by adding more fish sauce or calamansi juice. Serve immediately while fresh and crisp.
- Remember to handle the ferns gently when tossing to maintain their delicate shape. The salad tastes best when served right away, while the pako is still bright green and all ingredients are fresh.
Tips from Lola’s Kitchen
- Choose young, bright green ferns for the best texture and flavor
- Don’t overcook the ferns – they should remain slightly crisp
- Add calamansi juice immediately after blanching to maintain the bright green color
- Adjust fish sauce gradually – you can always add more, but you can’t take it away
- Serve immediately for the best texture and freshness
Traditional Serving Suggestions
- As a side dish with grilled fish (Inihaw na Isda)
- Alongside Filipino BBQ
- As part of a kamayan feast
- With steamed rice for a light meal
Troubleshooting
- Bitter Ferns: Ensure you’re using young ferns and not overcooking them
- Dark Colored Ferns: Apply calamansi juice immediately after blanching
- Too Salty: Reduce fish sauce and salted egg quantity
- Too Watery: Ensure ferns are well-drained after blanching
Ingredient Alternatives
- Calamansi → Lemon or lime juice
- Salted eggs → Regular boiled eggs
- Apple cider vinegar → Rice vinegar or white vinegar
- Olive oil → Any neutral vegetable oil
- White onion → Red onion or shallots
Storage & Reheating
- Best consumed fresh
- Can be stored in an airtight container for up to 24 hours
- Do not freeze
- If storing, keep dressing separate and add just before serving
Variations
- Spicy Version: Add chopped bird’s eye chilies (siling labuyo)
- Protein-Rich: Include grilled shrimp or chicken
- Vegetarian: Omit fish sauce and salted eggs, use soy sauce instead
- Extra Crunchy: Add crushed peanuts or garlic chips
FAQs
Q: Where can I find pako/fiddlehead ferns? A: Look in Asian markets, farmers’ markets, or specialty produce stores. They’re most abundant during spring. Q: Can I eat pako raw? A: While some eat it raw, blanching is recommended for food safety and better digestion. Q: How do I know if pako is fresh? A: Look for bright green, tightly coiled fronds with no signs of browning or sliminess. Q: Is this recipe keto-friendly? A: Yes, this recipe is naturally low in carbohydrates and suitable for keto diets. Q: Can I make this ahead for a party? A: Prepare components separately and assemble just before serving for the best results.
Nutrition
The Story Behind Ensaladang Pako
Long before farm-to-table became trendy, Filipino families were gathering pako (fiddlehead ferns) from local forests and backyard gardens to create this refreshing salad. In the Philippine countryside, these young fern fronds grow abundantly during the rainy season, making them a cherished ingredient in traditional Filipino cuisine. What started as a practical way to use these readily available greens has evolved into a beloved dish that perfectly represents the Filipino talent for transforming simple ingredients into something special.
Ensaladang Pako tells the story of Filipino resourcefulness and our deep connection to local ingredients. In many provinces, especially in regions like Bicol, Quezon, and various parts of Mindanao, gathering pako is still a common practice. Local vendors at traditional markets often sell freshly gathered ferns alongside other forest vegetables, maintaining this age-old tradition of bringing nature’s bounty to Filipino tables.
The genius of this dish lies in its simplicity. The traditional preparation method of blanching the ferns wasn’t just about taste – it was our ancestors’ way of making the ferns more digestible while preserving their nutrients. The addition of salted eggs (itlog na maalat) reflects the Filipino mastery of food preservation, while calamansi adds that distinctly Filipino citrus touch that we’ve come to love in our local cuisine.
Today, Ensaladang Pako has found its way from humble provincial tables to trendy Filipino restaurants in cities like Manila, Cebu, and even abroad. Its rising popularity coincides with the global movement toward healthier, plant-based eating. Health-conscious food lovers appreciate not just its unique taste and texture, but also its impressive nutritional profile – packed with vitamins A and C, iron, and fiber.
What makes this salad truly special is how it connects modern Filipino dining with our cultural heritage. Whether served in a banana leaf at a local carinderia or plated elegantly in a high-end restaurant, Ensaladang Pako remains a testament to the Filipino skill of creating extraordinary flavors from ordinary ingredients. It’s more than just a salad – it’s a fresh, green taste of our culinary history that continues to delight new generations of food lovers.
