📝 About This Recipe
Hailing from the lush riverbanks of the Philippines, Ensaladang Pako is a vibrant celebration of texture and tropical freshness. This traditional Filipino salad features the crisp, coiled fronds of the fiddlehead fern, balanced by the salty richness of cured duck eggs and the bright acidity of a cane vinegar dressing. It is a quintessential side dish that perfectly cuts through the richness of grilled meats and seafood, offering a clean, earthy crunch in every bite.
🥗 Ingredients
Main Salad Components
- 4 bunches Pako (Fiddlehead Ferns) (young fronds only, tough stems removed)
- 1 medium Red Onion (thinly sliced into half-moons)
- 1 cup Cherry Tomatoes (halved)
- 2-3 pieces Itlog na Maalat (Salted Duck Egg) (peeled and sliced or cubed)
- 1/2 piece Cucumber (thinly sliced into rounds)
Vinaigrette Dressing
- 1/2 cup Sukang Paombong (Cane Vinegar) (or apple cider vinegar as a substitute)
- 2 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Honey or Brown Sugar (to balance the acidity)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Sea Salt (adjust to taste)
- 1 teaspoon Ginger (grated or finely minced)
- 1 clove Garlic (minced very finely)
Optional Toppings
- 1/4 cup Chicharon (Pork Cracklings) (crushed for extra crunch)
- 1/2 cup Small Shrimp (boiled and peeled)
👨🍳 Instructions
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1
Begin by cleaning the pako (fiddlehead ferns). Snap off the tender leafy tips and curled fronds, discarding the thick, woody bottom parts of the stems. Wash thoroughly under cold running water.
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2
Prepare an ice bath by filling a large bowl with cold water and a generous handful of ice cubes. Set aside.
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3
Bring a large pot of water to a rolling boil. Quickly blanch the pako fronds for only 30 to 60 seconds. They should turn a vibrant bright green but remain very crisp.
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4
Immediately drain the pako and plunge them into the ice bath to stop the cooking process. This preserves the snap and the beautiful green color. After 2 minutes, drain well and pat dry with paper towels.
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5
In a small glass jar or bowl, whisk together the cane vinegar, olive oil, honey, grated ginger, minced garlic, salt, and pepper until the sugar/honey is fully dissolved.
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6
Taste the dressing; it should be a sharp, sweet-sour harmony. Adjust the sweetness or saltiness according to your preference.
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7
In a large mixing bowl, combine the chilled pako fronds, sliced red onions, cherry tomatoes, and cucumber rounds.
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8
Drizzle half of the dressing over the vegetables and toss gently using salad tongs or clean hands to ensure every leaf is coated.
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9
Transfer the tossed greens to a serving platter or shallow bowl.
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10
Top the salad artistically with the sliced salted duck eggs and boiled shrimp if using.
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11
Just before serving, sprinkle the crushed chicharon over the top for a textural contrast.
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12
Serve the remaining dressing on the side for those who prefer a more acidic punch.
💡 Chef's Tips
Always use the youngest parts of the fern; if the stem doesn't snap easily with your fingers, it's too tough to eat. Do not over-blanch the pako; even 10 seconds too long can make them slimy instead of crunchy. If you cannot find salted duck eggs, feta cheese provides a similar salty, creamy contrast. Chill your serving platter in the fridge for 15 minutes before plating to keep the salad extra refreshing. For a vegan version, omit the salted egg and chicharon, and use extra toasted garlic bits for flavor.
🍽️ Serving Suggestions
Pair this with 'Inihaw na Liempo' (Grilled Pork Belly) to cut through the fat. Serve alongside 'Fried Tilapia' or 'Pritong Bangus' for a classic Filipino lunch. Enjoy with a cold glass of Calamansi juice or Lemongrass tea. It works beautifully as a refreshing starter for a 'Kamayan' style boodle fight feast. Serve with warm steamed jasmine rice and a side of bagoong (shrimp paste) for extra depth.