On my first jaunt to Mercato Centrale a few weeks back, I chanced upon this once in a blue moon treat (I call this a treat, I’m trying to eat healthy now… more veggies and less meat). I was on my way out after sampling and buying goodies I had read about in food blogs and more than a thousand pesos poorer, I saw fern fronds peeking from a bunch of organic vegetables displayed in one stall. Pako! Trying to remember the last time I had a taste of this fiddlehead fern. I bought a bunch to make into a salad for dinner. This would be a refreshing side dish for fried fish or savory meat dish like adobo. This salad is so easy to put together.
salt and pepper
Pick the young tips and leaves of the pako. Wash thoroughly. Blanch in boiling water for a few minutes. Immediately plunge into ice water to stop cooking and remain tender crisp.
Add sliced tomatoes and shallots.
In a small bowl, combine vinegar, salt, pepper and a dash of sugar. Mix well and pour over the pako mixture.