White Onion, Fennel, and Watercress Salad
A fresh and crisp salad combining thinly sliced white onion, fennel bulb, and peppery watercress, dressed with white wine vinegar and olive oil, and topped with toasted fennel seeds for extra flavor.
4 servings
39 min
Be the first to rate this recipe
Ingredients
- •½ small white onion
- •1 tablespoon fennel seeds
- •1 medium fennel bulb
- •1 bunch watercress
- •2 tablespoons white wine vinegar
- •to taste Kosher salt and black pepper
- •2 tablespoons olive oil
Cooking Instructions
- 1.
Soak onion in a bowl of ice water 30 minutes; drain.
30 min
- 2.
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.
4 min
- 3.
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.
5 min
