Ensaladang Pako or Fiddlehead Fern Salad Recipe
Philippine Cuisine
Ingredients: serve 4 to 6
1kg fresh fiddlehead ferns (pako)
1 medium white onion
200g tomatoes
6 boiled quail eggs
VANAIGRETTE
1/3 cup white vinegar
1/3 cup olive oil
½ tsp salt
¼ tsp ground black pepper
Procedures:
Cut the tips of the ferns, about 4 in from the top. Discard tough stems. Wash and spin dry or wrap in paper towels.
Peel and cut onion into thin slivers.
Wash tomatoes and cut into wedges.
Peel quail eggs and cut in half.
In a bowl, mix all the ingredients for the vinaigrette.
Serve salad in large bowl or on individual plates.
Tips:
Boiled quail eggs can be substituted with salted duck egg, or the ready to eat bottled pickled quail eggs.
Fen salad can be serve with peeled boiled shrimps or topped with crushed chicharron. End.
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