Lunch: White Onion, Fennel, and Watercress Salad

Recipe by /contributors/alison-roman Soaking the onion slices in ice water rids them of their sulfury smell and firms them up.

Ingredients

1/2 small white onion, very thinly sliced into rings
1 tablespoon fennel seeds
1 medium fennel bulb, thinly sliced into rings
1 bunch watercress, thick stems removed
2 tablespoons white wine vinegar
Kosher salt and freshly ground black pepper
2 tablespoons olive oil

Instructions

Soak onion in a bowl of ice water 30 minutes; drain.
Toast fennel seeds in a dry small skillet over medium heat, tossing often, until golden, about 4 minutes. Transfer to a cutting board and coarsely chop.
Toss onion, fennel bulb, watercress, and vinegar in a large bowl. Season with salt and pepper, add oil and fennel seeds, and toss again to coat.

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