Don’t be misled. The only reason I named this recipe as such is because where I currently am in Baguio City, Philippines, Fiddlehead ferns are only available in the public market on Fridays.
But this is simply a fresh fiddlehead fern salad, known locally as pako.
This is not the same as just fiddlehead, the curly top of the fern plant which is a delicacy in countries like Canada.
This salad uses more of the leaves rather than the fiddleheads.
I’ve been craving for this salad since I first tasted it at a gourmet restaurant in Manila. Since then, I promised myself to make it in my kitchen, if I could find a source for the fresh ingredient.
Well, I did find a source. You can bet I’ll be having this every Friday!
One bunch, Fiddlehead fern leaves
1 medium onion, sliced
2 tomatoes, sliced
1/2 cup white vinegar
1 tsp Olive oil
1 tbsp brown sugar
A dash of ground black pepper
1 red, salted egg, sliced in half
Separate the fern leaves and fiddleheads from the stem. Discard the stems. Thoroughly wash the fern leaves. Blanch and drain.
In a small bowl, mix vinegar, sugar and black pepper and set aside.
In a serving bowl, combine fern leaves, onion, tomatoes and Olive oil. Toss.
Pour the vinegar dressing over the salad mixture. Toss one more time. Cover with plastic wrap and chill in the refrigerator for at least an hour.
When ready to serve, top with the salted egg slices.