Ensaladang Pako

Name: Ensaladang Pako
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 1 lb fiddlehead ferns, trimmed; 2 ripe tomatoes, diced; 1/2 red onion, thinly sliced; 2 salted duck eggs, wedged; 1/4 cup cane vinegar; 2 tsp granulated sugar; 1/4 tsp salt; 1/4 tsp black pepper

A crisp Filipino fern salad tossed with sweet tomatoes, red onion, and rich salted duck eggs in a light vinegar dressing.

15 minEasyServes 4140 cal/serving

FilipinoSaladNo-CookVegetarianHigh FiberLow CarbKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeShellfish-FreeSesame-FreePork-FreeCorn-Free

Ingredients

1 lb fiddlehead ferns, trimmed
2 ripe tomatoes, diced
1/2 red onion, thinly sliced
2 salted duck eggs, wedged
1/4 cup cane vinegar
2 tsp granulated sugar
1/4 tsp salt
1/4 tsp black pepper

Instructions

1

In a small bowl, whisk together 1/4 cup cane vinegar, 2 tsp granulated sugar, 1/4 tsp salt, and 1/4 tsp black pepper until the sugar dissolves completely.
2

Wash 1 lb trimmed fiddlehead ferns thoroughly in cold water and submerge in ice water for 10 minutes to crisp, then drain well.
3

In a large salad bowl, combine 1 lb trimmed fiddlehead ferns, 2 diced ripe tomatoes, and 1/2 thinly sliced red onion.
4

Pour the vinegar dressing over the salad and toss gently to combine.
5

Top with 2 wedged salted duck eggs and serve immediately.

Questions

How long does Ensaladang Pako keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Ensaladang Pako?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

Serve it with

Ginataang Gulay Vegetables in Coconut Milk main
Pancit Canton Stir-Fried Noodles main
Nilagang Baboy soup

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