Pako Salad Recipe
These ferns, locally called "panko," possess a distinct, slightly nutty flavor and a delightful crunchiness that makes them the perfect base for a refreshing and healthy salad.In this article, you'll find everything you need to know about panko salad, from simple, easy-to-follow recipes to its potential health benefits. We will also discuss essential ingredients, possible substitutions, and handy tips to make your pako salad experience both enjoyable and memorable.
Equipment
- small bowl
- large mixing bowl
Ingredients
- 1 bundle of fiddlehead fern Pako
- 2 tomatoes sliced
- 1 onion sliced
- 1 salted egg sliced
- 1/2 cup vinegar
- 3 tablespoons sugar
- 1 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Rinse the fiddlehead ferns (Pako) thoroughly under running water to remove any dirt or debris. Trim off any hard or brown ends, then blanch the ferns in boiling water for 2 minutes, followed by an ice bath to retain their vibrant color and crisp texture. Drain well and set aside.
- In a small bowl or jar, combine the vinegar, sugar, black pepper, and olive oil. Mix well until the sugar dissolves and the dressing is well-blended. Set aside.
- In a large mixing bowl, combine the blanched Pako, sliced tomatoes, onions, and salted egg. Toss gently to combine the ingredients evenly.
- Just before serving, drizzle the dressing over the salad and toss once more to ensure everything is evenly coated. If desired, you can adjust the taste by adding more salt, pepper, or sugar to your liking.
- Enjoy your freshly made Pako Salad as a flavorful and nutrient-packed side dish or as a light meal on its own.
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