Ensaladang Pako (Filipino Fiddlehead Fern Salad) Recipe
Ensaladang Pako is a classic Filipino salad featuring blanched fiddlehead ferns tossed with tomatoes, onions, and salted eggs in a bright calamansi-vinegar dressing, offering a delicate balance of earthy, tangy, and savory flavors while delivering impressive nutritional benefits.
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
Nutrition
Calories: 320kcalCarbohydrates: 8gProtein: 5gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 450mgPotassium: 189mgFiber: 3gSugar: 3gVitamin A: 513IUVitamin C: 10mgCalcium: 13mgIron: 0.3mg
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