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Epicurious

White Onion, Fennel, and Watercress Salad

Image may contain Plant Dish Food Meal Produce and Vegetable
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

  1. 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
TagsSaladOnionRoot VegetableVegetableFennelWatercressLeafy GreensSideDinnerNut FreeGluten FreeDairy FreeVegetarianVeganQuick5 Ingredients or FewerSauteBon Appétit
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