Photo by Ted Cavanaugh
Soaking the onion slices in ice water rids them of their sulfury smell and firms them up.
Recipe information
Yield
Serves 4
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
Preparation
Step 1
Soak onion in a bowl of ice water 30 minutes; drain.
Step 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.
Step 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.
Nutrition Per Serving
Calories (kcal) 90 Fat (g) 7 Saturated Fat (g) 1 Cholesterol (mg) 0 Carbohydrates (g) 6 Dietary Fiber (g) 3 Total Sugars (g) 3 Protein (g) 2 Sodium (mg) 45
