Philippines Pako Salad (Fiddlehead Fern Salad)
Pako salad, or fiddlehead fern salad, is a refreshing Filipino dish made from the tender fronds of Diplazium esculentum, a type of edible fern commonly found in the country's lush forests and riverbanks. The salad is typically mixed with fresh ingredients such as tomatoes, onions, and salted eggs, and is dressed with calamansi juice or vinegar for a tangy flavor.
Historically, pako has been a staple ingredient in rural communities, reflecting the Filipino tradition of utilizing abundant and sustainable natural resources. It holds cultural significance as a dish that showcases the country’s deep connection to nature and is often served during family gatherings, fiestas, or as a complement to grilled or fried foods.
Recipe Servings: 4–6
Ingredients
- 7 oz (200 g) pako (fiddlehead ferns), cleaned and trimmed
- 2 medium tomatoes, sliced
- 1 small red onion, thinly sliced
- 1 egg, salted and sliced
- 1 Tbsp (15 ml) vinegar or calamansi juice
- 2 Tbsp (30 ml) olive oil
- Salt, to taste
- Black pepper, to taste
Directions
- Wash the fiddlehead ferns thoroughly and trim off tough stems.
- Blanch in boiling water for 1 minute; then immediately transfer to ice water to retain their vibrant color. Drain well.
- In a large bowl, combine the fiddlehead ferns, tomatoes, onions, and salted egg.
- In a small bowl, whisk together vinegar, olive oil, salt, and pepper to create a simple dressing.
- Drizzle the dressing over the salad and toss lightly. Serve chilled.
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