Paco Salad (Fern Salad)

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  • Paco Tops / Fiddle-head Ferns
  • Sliced Shallots or Onions
  • Sliced Tomatoes
  • Salted Egg (Itlog na Pula)
  • Vinegar (preferably apple cider)
  • Kalamansi
  • Orange Zest
  • Kesong Puti (Carabao’s Milk Cheese)
  • Fish Sauce
  • Sugar

Needed Materials:

  • Hot water
  • Ice cubes


  1. Submerge fiddle-head fern into the hot (boiling) water for about a minute.
  2. Transfer the fern in a cold water with ice cubes to stop from being cook.
  3. Remove the fern from the water and drain it thoroughly.
  4. From a separate bowl, mix vinegar, sugar and fish sauce to make a vinaigrette.
  5. Combine the fern with sliced shallots and tomatoes.
  6. Toss it with vinaigrette.
  7. Squeeze with some calamansi.
  8. Then top with sliced salted-egg and kesong puti.
  9. Lastly, designed and scattered the orange zest. Serve and Enjoy!

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