Ensaladang pako is a crisp, tangy Filipino fern salad with tomatoes, onion, and salted egg in a lightly sweet vinegar dressing.
20 minutes · Serves 4
Ingredients for Fiddlehead Fern Salad (Ensaladang Pako)
2 cups fiddlehead fern young fronds
3 medium tomatoes, thinly sliced
1 large onion, thinly sliced
2 salted eggs, cubed
2 tablespoons white vinegar
1 teaspoon sugar
Freshly ground pepper, to taste
How to cook Fiddlehead Fern Salad (Ensaladang Pako)
1.Place the fiddlehead fern tips in cold water for several minutes, swishing gently to loosen any grit, then rinse well and drain. If preferred, briefly blanch them in boiling water, then cool and drain thoroughly.
2.In a small bowl, stir the white vinegar, sugar, and freshly ground pepper until the sugar dissolves.
3.In a large bowl, combine the drained fiddlehead fern, sliced tomatoes, and sliced onion.
4.Pour the vinegar dressing over the vegetables and toss until evenly coated.
5.Add the cubed salted eggs last and toss gently so the pieces stay mostly intact. Serve right away.
