Pako Salad with Salted Egg Vinaigrette

by Pauline De Mesa
Vegetable | February 20, 2019

Want to cook for dad but you can’t quite grasp the whole cooking-with-fire thing yet? Here’s an easy recipe for you!

Recipes by Celine Clemente-Lichauco
Photographed by Ron Mendoza of Studio 100


Ingredients :

6 servings
2 bunch Fresh fiddlehead fern (pakô)
3 Tomatoes, quartered
1 Onion, sliced into slivers
2 tbsp Toasted cashew nuts, chopped or halved
7 Dried mangoes, sliced into strips
For Salted Egg Vinaigrette
4 Salted eggs, peeled
0.5 bowl Olive oil
0.25 Calamansi juice
Salt and freshly ground black pepper

Procedure :

  • 1
    Wash pakô and discard lower stalks. Pick out the tender cuts and place in a bowl. Keep chilled until ready to use.
  • 2
    In a salad bowl, arrange pakô, tomatoes and onions. Sprinkle cashew nuts and dried mangoes on top.
  • 3
    To make the Salted Egg Vinaigrette, cut the peeled salted eggs in half and scoop out the yolks. Set aside the whites. Mash the salted egg yolk and mix in olive oil and calamansi juice. Mix well. Season with salt and pepper.
  • 4
    Chop the salted egg whites and sprinkle on top of the salad. Drizzle vinaigrette over the salad or serve vinaigrette on the side.