Ensaladang Pako (Fern Salad)

Ensaladang Pako is a fresh Filipino salad made with edible fern leaves called pako, mixed with tomatoes, onions, salted eggs, and a dressing. If you've never tried it before, think of it as the Filipino countryside's version of a healthy salad. The texture is what makes it special. The pako stays slightly crunchy even after blanching, while the salted egg adds a salty bite that makes the whole thing delicious.

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Prep Time 10

Cook Time 5

Total Time 15

Servings: 4

Course: Appetizer, Side Dish, Snack

Cuisine: Filipino

Ingredients Method Notes

Ingredients

2 cups pako leaves fern tips
2 tomatoes sliced
2 salted eggs sliced
1 white onion sliced thinly
Fish sauce patis, to taste
Juice of 2 calamansi

For the Dressing

3 tablespoons olive oil
1 tablespoon apple cider vinegar or any vinegar
Ground black pepper

Method

Bring water to a boil. Once boiling, turn off the heat.
Place the pako leaves in a bowl and pour the hot water over them. Let them blanch for 3 to 5 minutes until slightly tender but still crisp.
Drain the pako well and squeeze calamansi juice over the leaves to help keep their bright green color.
Transfer the pako to a serving bowl.
Top with sliced tomatoes, white onions, and salted eggs.
Drizzle olive oil and vinegar over the salad.
Season with fish sauce and ground black pepper to taste.
Toss everything gently until well combined. Serve immediately and enjoy.

Notes

Do not overcook the pako. This is the biggest mistake people make. You want it tender with a slight crunch, not soft and tired-looking. Use chilled tomatoes and salted eggs if possible because cold ingredients make the salad extra refreshing.

If you like stronger flavor, add a tiny splash of extra patis right before serving. And if you're feeling dramatic like me, squeeze more calamansi on top while eating because the extra acidity makes the flavors pop even more.

Also, toss the salad gently. Salted eggs have a habit of turning into mush if you attack them with too much enthusiasm.

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